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Baked Halibut with Martinelli’s Cider
2-1/4 cups Martinelli’s Cider or Apple Juice
1/2 cup Grand Marnier liquer
2 tablespoons cornstarch
1/4 cup freshly squeezed orange juice
2 tablespoons fresh lemon juice
1-1/2 pounds fresh halibut fillets (or any firm fish)
Combine 2 cups Cider and Grand Marnier in saucepan. Boil until reduced by half, about 15-20 minutes. Blend cornstarch with remaining 1/4 cup of Cider; stir into hot mixture until thickened. Stir in orange and lemon juices. Place halibut in baking dish, add water to cover bottom, bake covered at 400°F for about 20 minutes until just done. Serve with sauce ladled over. Makes 4 servings.
Chef Xavier Bauser, Benson Hotel, Portland, OR |
