Tropical Halibut

By BFL Team

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  • ¼ cup orange juice
  • ½ teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon grated orange rind
  • ¼ teaspoon salt
  • 1/8 teaspoon ground pepper
  • 4 halibut filets (chicken or pork also works great with this recipe)
  • 1 tablespoon olive oil
  • Cooking spray
  • 6 cups bagged, prewashed baby spinach 


Combine first eight ingredients in a small bowl, stirring well. Pour ¼ cup of the mixture into a large zip-lock plastic bag. Add fish to the bag. Seal and let stand five minutes. Add oil to the remaining juice mixture and stir.   Heat a large non-stick pan over medium-high heat. Coat pan with cooking spray. Remove fish from bag. Remember to discard the marinade that was in the bag. Add fish to pan and cook four minutes on each side or until done. Put 1 ½ cups spinach on each of four plates. Divide fish evenly among servings. Top each serving with 1 tablespoon juice mixture.
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