Triple-Citrus Ginger Halibut

from The Cancer Fighting Kitchen (Rebecca Katz)
via Sisi Damner

makes 4 servings

1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
zest of 1 orange
zest of 1 lemon
1 tablespoon freshly grated ginger
pinch of Cayenne pepper
4 serving size halibut fillets (these could be black cod or another firm white fish of your choice)
1/2 teaspoon sea salt
1 tablespoon of Dijon mustard
1/4 to 1/2 cup chopped mint or flat leaf Italian parsley

In a small bowl, whisk together orange juice, lemon juice, lime juice, olive oil, both zests, ginger and Cayenne. Divide the mixture into two parts. Place the fish fillets in a baking dish and season each piece of fish with 1/8 teaspoon of the salt. Pour half of the juice mixture over the fish and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.

Preheat oven to 400 degrees. Remove the fish from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the baking dish. Bake until the fillets are tender and opaque. It will take about 15 minutes, depending on the thickness of the fish.

Meanwhile, combine the remaining juice mixture with the mustard in a small saucepan and simmer it over medium heat until the liquid is reduced by half. Pour the reduction over the fillets and sprinkle them with the mint or parsley. Serve immediately.

Especially good with Basmati rice.

This is such a fabulous, fresh tasting recipe. It has become one of our favorites, and everyone who has sampled it loves it as well!