Halibut with Tomato, Orange, and Dill

Name: Halibut with Tomato, Orange, and Dill
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 794 grams diced tomatoes, undrained; 59 milliliters fresh dill, chopped; 237 milliliters green olives, pitted and halved; 680 grams halibut, skinless, cut into 2-inch pieces; 1 teaspoon kosher salt; 2 mediums navel oranges, peeled, separated into segments, and membranes removed; 1 Tbsp olive oil; 1 medium yellow onion, thinly sliced

You can never have too many main course recipes, so give Halibut with Tomato, Orange, and Dill a try. This recipe serves 4. One portion of this dish contains around 36g of protein, 12g of fat, and a total of 345 calories. Head to the store and pick up pepper, olives, dill, and a few other things to make it today. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat the oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook until softened, about 5 minutes.

Ingredients you will need

Onion

Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes.

Ingredients you will need

Orange Slices

Tomato

Olives

Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.Tip: Try this bold combination of flavors and colors with other seafood, including cod, shrimp, and salmon.

Ingredients you will need

Halibut

Shrimp

Pepper

Salmon

Sauce

Dill

Salt

Cod

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 794grams

diced tomatoes, undrained 59milliliters

fresh dill, chopped 237milliliters

green olives, pitted and halved 680grams

halibut, skinless, cut into 2-inch pieces 1teaspoon

kosher salt 2mediums

navel oranges, peeled, separated into segments, and membranes removed 1Tbsp

olive oil 1medium

yellow onion, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.