Fish in Orange Juice

This Mexican-style baked fish uses orange juice and lemon juice as a citrus braising liquid that keeps the steaks moist while adding a bright, tangy flavor. Halibut is the recommended cut, but any firm fish steak works well here.

Sauteed onion, garlic, and fresh cilantro get spread over the fish before the citrus goes in, building a flavor base that infuses the steaks as they bake. The combination of orange juice, cilantro, and garlic is classic Mexican coastal cooking, and it lets the fish flavor come through instead of burying it under heavy sauces.

The hard-boiled egg garnish might look unusual, but it’s a traditional Mexican touch found in many Veracruz-style fish dishes. The creamy yolk and firm white add richness and visual contrast against the bright citrus and green cilantro.

Chef Tips

• Thaw frozen fish steaks completely before baking. Partially frozen fish releases too much water and steams instead of baking properly.
• Cook the onion until just tender, not browned. Browned onion adds a caramelized sweetness that competes with the citrus.
• The fish is done when it flakes easily with a fork. Overcooked halibut turns dry and chalky quickly.
• Bake uncovered so the surface browns lightly and the citrus liquid reduces into a concentrated sauce.

Variations

• Use grapefruit juice instead of orange for a sharper, more bitter citrus note.
• Add sliced jalapeno over the fish before baking for some heat.
• Garnish with sliced avocado alongside the egg wedges for a richer, more modern presentation.