Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the fish’s flavor is mild, it’s the perfect vehicle for the blood orange salsa that’s bursting with sweet, citrusy flavor.
In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. 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.
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. 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 lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.
Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.
Serve with a side salad of Butter Lettuce with Poppy Seed & Tarragon Crème Fraîche Dressing.
Delicious, fresh accompaniment to fish! I added a little minced serrano pepper to balance the sweetness.
Made this with a couple of friends last night, along with the butter lettuce salad recommendation. It was super-easy to prepare and turned out absolutely delicious. My two year old daughter even tried some and liked it! We increased the red onion in the salsa, and we all thought that it worked nicely.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.