Photography by Teri Sandison

Roast Halibut with Intense Fruit Glaze  

From “Fast Fish” by Hugh Carpenter and Teri Sandison, Ten Speed Press 2005.

Serves 4 

• 1 cup dried apricots
• 1 cup dried cranberries
• 1 cup dried bing cherries
• 1 and 1 / 2 cups white wine
• 3 tablespoons minced ginger
• 1 cup slightly chopped mint leaves
• 4, 6-ounce pieces fresh halibut fillets (or seabass or salmon fillets)
• salt and crushed red pepper (or black pepper)
• 1 lemon

In a microwave-safe container, combine the dried fruit, 1 cup wine, ginger, and half the mint.  Cover and cook at full power in the microwave oven for 2 minutes.  Can be done 8 hours before cooking with all food refrigerated.  Preheat oven to 350 degrees. Place fish flat side down on a baking pan, then sprinkle with salt and red pepper or ground black pepper.  Add all the fruit both around and on top of the fish.  Add the remaining wine around the sides of the fish.  Place in the oven, and roast uncovered until the fish just begins to flake, about 12 minutes.  Transfer to dinner plates.  Squeeze lemon juice on fish.  Garnish with remaining mint.  Serve.

Reprinted with permission from Fast Fish by Hugh Carpenter and Teri Sandison. Photography by Teri Sandison. Copyright © 2005.  Ten Speed Press, Berkeley, California.

About Fast Fish

Fast Fish by Hugh Carpenter and Teri Sandison includes short ingredient lists, easy instructions, and simple menu suggestions. It focuses on the nine most popular fish sold in the United States, but also offers other varieties that can be substituted. It also offers 100 simple, flavor-intense recipes that will turn even the fish skeptic into a fish lover—dishes such as Tex-Mex Barbecued Halibut Steaks, Tea-Poached Salmon with Mint, and Steamed Snapper with Spicy Pesto.

Get Fast Fish at:

• Amazon.com

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