Halibut With Clementine Gremolata

Name: Halibut With Clementine Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 clementine; 3 clementines; 2 garlic cloves, peeled, minced; 680 grams halibut fillets; 680 grams halibut fillets; 59 milliliters extra-virgin olive oil; 4 servings Extra-virgin olive oil (for drizzling); 79 milliliters chopped fresh Italian parsley; 1 teaspoon sea salt; 1 teaspoon sea salt

Halibut With Clementine Gremolatan is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 628 calories, 65g of protein, and 32g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. 13 people found this recipe to be scrumptious and satisfying. A mixture of parsley, clementine, clementines, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use).

Ingredients you will need

Clementine

Vegetable

Orange

Equipment you will use

Peeler

Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD Gremolata can be prepared 4 hours ahead. Cover and refrigerate.Preheat oven to 350F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only).

Ingredients you will need

Extra Virgin Olive Oil

Minced Garlic

Clementine

Vegetable

Sea Salt

Parsley

Orange

Equipment you will use

Peeler

Bowl

Oven

Cut four 12-inch squares parchment paper.

Equipment you will use

Baking Paper

Place halibut fillet in center of each parchment paper square.

Ingredients you will need

Halibut Fillets

Equipment you will use

Baking Paper

Sprinkle with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Salt

Drizzle halibut lightly with olive oil.

Ingredients you will need

Olive Oil

Halibut

Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.

Ingredients you will need

Halibut

Fish

Clementine

Equipment you will use

Baking Paper

Baking Sheet

Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet).

Ingredients you will need

Fish

Equipment you will use

Oven

Remove rimmed baking sheet from oven. Unwrap fish.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Place halibut fillets on plates, spoon gremolata over, and serve.

Ingredients you will need

Halibut Fillets

Equipment

Ingredients

Servings:

clementine 3

clementines 2

garlic cloves, peeled, minced 680grams

halibut fillets 680grams

halibut fillets 59milliliters

extra-virgin olive oil 4servings

Extra-virgin olive oil (for drizzling)79milliliters

chopped fresh Italian parsley 1teaspoon

sea salt 1teaspoon

sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.