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Friday, June 19, 2009

Maple Soy Halibut & Orange Ginger Glazed Carrots with wild rice

Ingredients for maple soy glazed halibut:
Maple soy glaze-
2 Tbsp. gluten free tamari soy sauce
1/4 cup maple syrup
1 clove garlic, pressed

1/3 cup gluten free tamari soy sauce
1/3 cup maple syrup
1 clove garlic, pressed
2 halibut steaks
fresh ground black pepper
vegetable oil for grill

1. Stir together soy sauce, maple syrup and garlic in a small saucepan. simmer over med/high heat until slightly thickened. 3-4 minutes. set aside 2 Tbsp. worth in a small bowl for use before serving.

2. Whisk 1/3 cup soy sauce, and 1/3 cup maple syrup in flat bottomed dish. place halibut steaks in a single layer in marinade. refrigerate for 1/2 hour

3. Heat barbecue grill med/high heat, scrape and clean grill and oil it lightly. place steaks on grill, cook for about 5 minutes, flip, brush with glaze and cook for another 5 minutes or until the steaks are cooked through.

4. Arrange on plate and drizzle with reserve glaze before serving.

Orange-Ginger Glazed Carrots


1 lb carrots, peeled and cut into 1/2 inch slices (about 2 1/2 cups)
1/3 cup water
1 Tbsp. organic butter
1 Tbsp organic honey
1 Tbsp. fresh ginger, minced fine
1 med. sized orange, grate the zest from the orange and squeeze the juice out (1/4 cup juice needed)
1/2 tsp. salt
1/2 tsp. fresh ground black pepper to taste


1. Place ginger, butter, honey, salt and water in a large saute pan and bring to a boil. Add the carrots, cover and simmer over med/low heat for 5 minutes. Remove lid and simmer for another 15 minutes or until all the water has reduced. Add the orange zest and the orange juice, stir and simmer for another 5 minutes. salt and pepper to taste before serving.


  1. That glaze looks absolutely delicious!! Thanks for sharing. I think I have sort of put glazes out of my mind as an option because they seem to always contain sugar. Way to think outside the box!

    I'm going to try this!

  2. ;) yah, maple syrup is really just a sugar but it's not terribly processed so we will use it. in glazing as in baking, you need sugars in order to get the crispness. I think it's fine as an occasional treat. I like that the carrots are glazed in orange juice rather than sugar :)