Pan Seared Fish With Orange Salsa Recipes

PAN-SEARED HALIBUT WITH CITRUS SALSA

Steps:

• Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
• In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

PAN SEARED FISH WITH ORANGE SALSA

Steps:

• In a bowl, mix together all the ingredients for the salsa. Set aside or refrigerate until ready to use.
• Season fish with the spices. Heat olive oil in a large non stick skillet over medium high heat. Place fish in skillet and cook 2-3 minutes or until flakey.
• Plate and top with orange salsa. You can also wrap this in a corn tortilla, add shredded cabbage and guacamole and enjoy a fish taco.

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE

Steps:

• For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
• Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
• For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
• Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA

Steps:

• For the salsa:
• Combine all of the ingredients in a small bowl and season with salt to taste.
• For the fish:
• Spread the sesame seeds in a shallow dish.
• Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
• Season the fish with salt and pepper.
• Press both sides of each steak into the sesame seeds to coat.
• Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
• Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
• Serve with the salsa.