It was going to be my Apriot-Crusted Halibut, so I pulled out the
halibut fillet and thawed it out, patted it dry, then went to get the
stuff out for the glaze.

Hm. No apricot preserves left. Let's try orange marmalade. No
parmesean, we'll try mozzarella. No breadcrumbs, no bread (I just got
home from a weekend of sea kayaking and haven't been shopping). We'll
try crushed wheat-and-nut crackers instead. Ah-ha! At least I have
dijon mustard and the fish.

Mixed the glaze and coated the fish, patted on the crumbs, buttered the
pan, and the fish is baking even as we speak. Broccoli is steaming,
sweet potato is almost done baking. I have half of a Dagoba brand
brasilia chocolate bar for dessert -- if all else fails, I know that
much of the meal will be a success.


Alexis.

Alexis wrote:
> It was going to be my Apriot-Crusted Halibut, so I pulled out the
> halibut fillet and thawed it out, patted it dry, then went to get the
> stuff out for the glaze.
>
> Hm. No apricot preserves left. Let's try orange marmalade. No
> parmesean, we'll try mozzarella. No breadcrumbs, no bread (I just got
> home from a weekend of sea kayaking and haven't been shopping). We'll
> try crushed wheat-and-nut crackers instead. Ah-ha! At least I have
> dijon mustard and the fish.
>
> Mixed the glaze and coated the fish, patted on the crumbs, buttered the
> pan, and the fish is baking even as we speak. Broccoli is steaming,
> sweet potato is almost done baking. I have half of a Dagoba brand
> brasilia chocolate bar for dessert -- if all else fails, I know that
> much of the meal will be a success.

It was delicious. Here's the modified recipe for anyone interested.

Orange-Dijon Glazed Whitefish (Halibut or Catfish)

Makes 2, 8 oz servings or 4, 4 oz servings. Adjust as desired.

4, 4oz fish fillets, any firm whitefish -- I prefer halibut or catfish
(they're *very* similar when fresh)
2 T orange marmalade
1 T shredded mozzarella
1 T dijon mustard or other favorite sharp mustard
1 cup (approx) nutty cracker crumbs -- something similar to Wheat Thins
or other crushed nut coating.

Preheat oven to 350. Lightly butter baking dish.

Thaw (if appropriate) fish fillets and pat dry.

In a small bowl, mix marmalade, cheese, and mustard. Coat both sides
of the fillets with the glaze then place into the baking dish. Cover
each side of the fillets with the crumb coating, lightly pressing the
coating into the glaze. Bake for 20 minutes or until fish flakes with
a fork.

Enjoy!

~~~

With the orange glaze, the sweet potato and the screwdriver, dinner was
had an overall sweetness to it so I'm foregoing the chocolate until
much later (probably until right before bedtime).