Take frozen fish steaks and place in gallon Baggie bag. Add above ingredients listed under Halibut Steak to the baggie and let thaw while it marinates. Separate the orange wedges and chop into 1/2" bits. Reserve about 1/4 cup for mushrooms. Since there is lemon juice in the mix you will not need to refrigerate but can. It would just take longer to thaw and you would need to adjust your timing. While the fish thaws begin the mushrooms. If you're lucky enough to have fresh fish just marinate in the fridge while you sauté the mushrooms and onions.
Sauté chopped onions with olive oil in a large skillet over medium high heat until caramelized; about 5 minutes. Sprinkle with celery salt, Cavendar's Greek Spice, sea salt and let continue to caramelize further; about 5 minutes. Add remaining orange rind and continue to caramelize for just a short time so as not to burn the rind.
Add mushrooms and more olive oil if necessary so that mushrooms are coated. Cook for 10 min on medium heat. Add chicken bouillon, Pinot Grigio wine and Crown Royal and continue to .....
....Continue to cook down mushrooms for around 15 additional minutes while grilling or pan frying your fish.
Grilling the Halibut.
Cook on med-high grill for around 15 minute. 5-7 minutes per side. Add salt and pepper while grilling. To keep the fish moist, brush with marinade while cooking.
If pairing with chicken or pork make sure to adjust your cooking time based on the type of meat. Allow more time for marinating and cooking the meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 128 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 33.9mg||10 %|
|Sodium 589.6mg||20 %|
|Potassium 777.6mg||20 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 15.4g|
|Protein 7.2g||10 %|
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Calories per serving: 214
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