Sear-Roasted Halibut with Blood Orange Salsa

Sear-Roasted Halibut with Blood Orange Salsa
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 3 small blood oranges, cut into segments, segments cut in half
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. minced red onion
  • 4 6-oz. skinless halibut fillets
  • 1 Tbs. extra-virgin olive oil
  • + 5 more ingredients
    • 1 Tbs. chopped fresh cilantro
    • ¾ cup fresh navel or Valencia orange juice (from 2 medium oranges)
    • 3 Tbs. olive oil
    • 1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
    • 1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)

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

View full recipe at Fine Cooking

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