Sear roasted halibut with blood orange salsa
In this dish sear-roastingallows the fish to form a gorgeous crustwhile keeping the inside moist
Equipment
- Oven
- 12-inch ovenproof skillet
- Thin slotted metal spatula
- Small Saucepan
- Medium Bowl
Ingredients
FOR THE SALSA
- 3/4 cup fresh navel or Valencia orange juice from 2 medium oranges
- 3 small blood oranges cut into segments,segments cut in half
- 2 Tbs. minced red onion
- 1 Tbs. chopped fresh cilantro
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. finely grated navel or Valencia orange zest from 2 medium oranges Kosher salt and freshly ground black pepper
FOR THE HALIBUT
- 1 tsp. finely grated navel or Valencia orange zest from 1 small orange
- 1 tsp. chopped fresh thyme Kosher salt and freshly ground black pepper
- 4 6- oz. skinless halibut fillets
- 3 Tbs. olive oil
Instructions
- Position a rack in the center of the oven and heat the oven to 425°F.
MAKE THE SALSA
- 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.
COOK THE HALIBUT
- In a small bowl, mix the orange zest, thyme, 11/2 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