Rum Marinated Halibut with Rainbow Relish & Orange Vinaigrette

Serves 6


Pair this dish with my Garlic Roasted Asparagus.


What You’ll Need:

A Casserole Dish (for marinating the fish)

A Sharp Kitchen Knife

A Citrus Squeezer

A Box Grater or Food Processor

A Blender

Measuring Cups and Spoons

A Stainless Steel or Cast Iron Pan (about 12 Inches)

A Spatula

Salad Spoons (for tossing the relish)

A Kitchen Spoon



2 Pounds Halibut, Cut Into 6 Portions

1 Tblsp Grapeseed Oil or Avocado Oil

Rum Marinade Ingredients:

1/4 Cup Lime Juice (About 2 Limes)

3 Tblsps Agave (Honey or Maple Syrup can be substituted)

1/4 Cup Dark Rum

1 Tblsps Minced Garlic

1/2 inch Fresh Ginger Root, Grated

1 Tsp Sea Salt

1/4 Tsp Cayenne Pepper

25 Turns of the Pepper Grinder

Rainbow Relish Ingredients:

1 Red Pepper, Cored & Seeded

1 Yellow Pepper, Cored & Seeded

1 Large Fennel Bulb, Cored

1 Tblsp Fennel Fronds Chopped

1 Cup Grated Carrots

1 Tblsp Chopped Parsley

2 Tblsps Lime Juice (About 1 lime)

1/2 Tsp Sea Salt

1 Tsp White Pepper

Shakes of Tabasco to Taste

Orange Vinaigrette Ingredients:

1/2 Cup Frozen Orange Juice Concentrate (Thawed)

3 Tblsps Dijon Mustard

1 Tblsp Sesame Seed Oil (Optional)

1/2 Cup Extra Virgin Olive Oil

1/2 Cup Vegetable Broth

1 Tblsp Cointreau (Optional)

1 Tblsp Fresh Chopped Parsley

1/4 Tsp Sea Salt

Fresh Ground Pepper to Personal Taste

1 Tblsp Fresh Chopped Parsley

How To Put It Together:

1) Prepare the Rum marinade first. Mix all the ingredients in a baking dish large enough to fit the marinade & the fish together. Add the fish. Set the dish in the refrigerator while you prepare the rest of the meal. Turn the fish occasionally. This can be done the day before allowing the fish to marinate overnight, if you wish.
2) Next, prepare the rainbow relish Core and slice the peppers & the fennel into match-stick size pieces & put them into a mixing bowl.. Add the grated carrot, the chopped parsley & chopped fennel fronds to the bowl as well. Add the lime juice,  sea salt, white pepper and tabasco and toss until the relish until blended.  Set aside to marinate while you prepare the Orange Vinaigrette & cook the fish.
3) Now prepare the Orange Vinaigrette. To your blender, add the O.J. concentrate, the Dijon, the sesame seed oil (if you opt for it), the vegetable broth & the olive oil and blend until the mixture is emulsified. Pour the mixture into a small pot over low heat to warm, stirring occasionally while you cook the fish.
4) Heat a large heavy bottomed skillet (stainless steal or a seasoned cast iron works best)  at medium heat until you can feel heat radiating from the pan when you hold your hand about an inch above the pan’s surface. Now add your oil and swirl it around the pan. Add the fish to the pan carefully — there will be some spattering due to the marinade on the outside of the fish. Let the fish cook on that side until it easily moves away from the pan without sticking — this usually take about 4 minutes. Turn the fish to finish the cooking, about 4 – 5 minutes more or until the fish lightly flakes when pricked with a fork. Remove the pan from the heat
5) To plate this dish, place the fish pan, the orange vinaigrette pot & the bowl of relish on your work surface so that you can get to everything easily.  Place a spoonful of warm vinaigrette in the center of every plate; then scoop a spoonful of the relish on top of the vinaigrette.  Gently place each piece of fish leaning against the relish and spoon on more tablespoon of sauce on top of the fish, just to glaze it.
6) Serve & enjoy!


Nina’s Tasty Tips:

Keep ginger in the freezer. It makes it a lot easier to grate. Another great time saver is to buy carrots already grated. They are readily available in the produce section of most supermarkets.



426 Calories
33 grams of Protein
19 grams of Total Carbohydrates
11 grams of Sugar
3 grams of Fiber
24 grams of Total Fat
3 grams of Saturated Fat
0 grams of Trans Fat
48 mg of Cholesterol
345 mg of Sodium
218% RDA Vitamin C
89% RDA Vitamin A
82% RDA Selenium
50% RDA Niacin
44% RDA Vitamin K
40% RDA Phosphorus
38% RDA Magnesium
36% RDA Vitamin B6
34% RDA Potassium
29% RDA Vitamin B12
26% RDA Vitamin E
23% RDA Folate
15% RDA Thiamin
14% RDA Sodium
13% RDA Iron
12% RDA Calcium
12% RDA Manganese
11% RDA Riboflavin
• Glycemic load:8