Roasted Fish Fillet with Jalapeño, Honey, and Lime

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

from New York Times Cooking 
adapted by Katy Lonergan 
preparation time: 25 minutes 

serves 4 

 

¼ cup of honey (or less) 

2 medium jalapeños, thinly sliced crosswise into rings 

2 tablespoons apple cider vinegar or rice wine vinegar 

1 tablespoon of soy sauce or tamari 

4 skin-on salmon fillets, about 1-inch thick (or other fillet e.g., Halibut or Rock Fish*) 

Olive oil for brushing 

Kosher salt, to taste 

Fresh ground pepper, to taste 

1 lime, quartered, for serving 

Chopped fresh cilantro, for serving 

Steamed rice, for serving 

 

Heat oven to 400 degrees F. While the oven heats, combine the honey, jalapeños, vinegar, and soy sauce in a small saucepan. Bring to a boil, the turn heat to low and simmer 10 minutes, set aside. 

 

Pat the fillets dry using paper towels. Brush a 9-by-9-inch baking dish or pan with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt and pepper. Pour the glaze and jalapeños over the fillets, spooning some glaze onto the fish as it collects at the bottom of the pan. 

 

Roast the salmon for 6 minutes* then remove dish from oven to baste salmon with the glaze. Return to the oven and roast until cooked through but slightly still rare in the center, another 6 to 8 minutes. 

 

Remove fillets from oven. Plate fillets and spoon glaze and jalapeños over top, squeeze lime over, sprinkle with cilantro and more salt/pepper, if desired. Serve hot with rice, pouring any glaze that remains in the pan over the rice.  

 

*Cooking time will need to be adjusted based on thickness of the fillet. I used Rock Fish and cooked for 3 to 4 minutes, basted, and cooked for an additional 4 minutes.