Steamed Orange Halibut

Steamed Orange Halibut is a great low-calorie option that is an excellent source of protein to add to your dinner menu. Steaming the fish with Florida Orange Juice is a healthier alternative to frying and adds great flavor. Halibut is also a prime source of omega-3 fatty acids, which is an essential nutrient.

Nutrition Facts
Serving size4
Amount per serving
  • % Daily Value*
  • Total Fat1g 1%
    • Saturated Fat0g 0%
    • Trans Fat0g
  • Cholesterol20mg 7%
  • Sodium55mg 2%
  • Total Carbohydrate20g 7%
    • Dietary Fiber0.5g 2%
    • Total Sugars14.5g
  • Protein21g 42%
  • Vitamin A22.7mcg 3%
  • Potassium339mg 7%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.


  • 3 cups Florida Orange Juice
  • ⅓ cup lime juice
  • 1 tbsp. ground ginger
  • 4 halibut fillets, boneless and skinless, 4 oz. each
  • 1 tbsp. cornstarch
  • 2 tsp. minced fresh ginger
  • Asian chili oil (optional)
  • Thin shreds of lime peel


Prep TimeCook TimeTotal Time
10 minutes12 minutes22 minutes
Steamed Orange Halibut

1. In the bottom of an 11 to 12-inch-wide steamer, combine the Florida Orange Juice, lime juice and ground ginger.

2. Cover the pot and bring the Florida Orange Juice mixture to a boil over high heat.

3. Rinse the fish and set the pieces slightly apart on the rack over boiling liquids. Cover the pan and reduce to medium heat.

4. Steam until the fish is barely opaque but still moist-looking in the center of the thickest part (cut to test), about 8 to 10 minutes.

5. Lift out the rack.

6. With a wide spatula, lift the fish from the rack and set on a plate. Cover to keep warm.

7. Increase heat to high and boil the pan juices, uncovered, until reduced to about 1 ½ cups, about 10 to 12 minutes.

8. In a small bowl, mix the cornstarch with 3 tablespoons of water.

9. Add the cornstarch mixture, along with the fresh ginger, to the reduced pan juices. Stir until boiling.

10. Place the fish on the serving platter and pour the sauce over the fish. Garnish each portion with a few drops of chili oil and shreds of lime peel.