Orange Balsamic Halibut with Mint and Dried Cherries Recipe

Orange Balsamic Halibut with Mint and Dried Cherries Recipe

  • 2 1/2 cups low-sodium chicken broth
  • 1 cup orzo
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh mint
  • 1 small fennel bulb, thinly sliced
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 medium orange
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons dried cherries
  • 2 cups fresh or canned chopped tomatoes (with juice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6 ounce) skinless halibut steaks
  1. Put broth in a 2-quart microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes or until boiling.
  2. Stir in orzo, re-cover, and cook on high for 4 to 6 minutes or until pasta is just tender. Drain and toss with 1 tablespoon of olive oil and 1 teaspoon of mint. Cover and set aside.
  3. In a 2-quart microwavable dish, combine fennel, onion, garlic, and remaining oil. Cover tightly with plastic wrap and cook on high for 4 to 6 minutes.
  4. Grate zest from half of orange, then cut orange in half. Squeeze all of its juice into dish and add orange zest, vinegar, cherries, tomatoes, and 1 teaspoon of mint. Cover tightly with plastic wrap and cook on high for 4 to 6 minutes or until tomatoes begin to fall apart.
  5. Sprinkle salt and pepper over halibut. Bury fish among vegetables in pan, with thin ends of fish toward the middle. Spoon some of vegetables over top. Cover tightly with microwave-safe plastic wrap and cook on high for 6 to 7 minutes or until fish is slightly filmy and moist in center.
  6. Serve with orzo; garnish with remaining mint.
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