Sear-Roasted Halibut with Blood Orange Salsa

Name: Sear-Roasted Halibut with Blood Orange Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 smalls blood oranges, cut into segments, segments cut in half; 1 Tb chopped fresh cilantro; 1 teaspoon chopped fresh thyme; 680 grams skinless halibut fillets; 4 servings Kosher salt and freshly ground black pepper; 1 Tb extra-virgin olive oil; 3 Tbs olive oil; 177 milliliters fresh navel or Valencia orange juice (from 2 medium oranges); 1 Tb finely grated navel or Valencia orange zest (from 2 medium oranges); 1 teaspoon finely grated navel or Valencia orange zest (from 1 small orange); 2 Tbs minced red onion

You can never have too many main course recipes, so give Sear-Roasted Halibut with Blood Orange Salsan a try. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 308 calories, 32g of protein, and 16g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. 87 people found this recipe to be flavorful and satisfying. This recipe is typical of Mexican cuisine. A mixture of halibut fillets, cilantro, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Position a rack in the center of the oven and heat the oven to 425F. Make the salsa

Ingredients you will need

Salsa

Equipment you will use

Oven

In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes.

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Orange Juice

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Sauce Pan

Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

Ingredients you will need

Orange Slices

Salt And Pepper

Orange Juice

Orange Zest

Olive Oil

Cilantro

Onion

Equipment you will use

Bowl

Cook the halibut

Ingredients you will need

Halibut

In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets.

Ingredients you will need

Halibut Fillets

Orange Zest

Pepper

Thyme

Salt

Dry Seasoning Rub

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Bowl

Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lifta piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.

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Fish

Cooking Oil

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Frying Pan

Spatula

Oven

Roast until the halibut is just cooked through, 3 to 5 minutes.

Ingredients you will need

Halibut

Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Ingredients you will need

Halibut

Salsa

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Oven

Frying Pan

Serving Suggestions

Serve with a side salad ofButter

Lettuce with Poppy Seed & Tarragon Crme Frache Dressing.

Ingredients you will need

Poppy Seeds

Tarragon

Lettuce

Calories

380, Fat

18, Fat Calories

160, Saturated Fat

5, Protein

37, Monounsaturated Fat

11, Carbohydrates

510, Cholesterol

55, Fiber

Photo: Scott Phillips

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18, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

3smalls

blood oranges, cut into segments, segments cut in half 1Tb

chopped fresh cilantro 1teaspoon

chopped fresh thyme 680grams

skinless halibut fillets 4servings

Kosher salt and freshly ground black pepper 1Tb

extra-virgin olive oil 3Tbs

olive oil 177milliliters

fresh navel or Valencia orange juice (from 2 medium oranges)1Tb

finely grated navel or Valencia orange zest (from 2 medium oranges)1teaspoon

finely grated navel or Valencia orange zest (from 1 small orange)2Tbs

minced red onion

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 Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.