Sear Roasted Halibut With Blood Orange Salsa Recipes

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PAN-SEARED HALIBUT WITH CITRUS SALSA



Pan-Seared Halibut with Citrus Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 blood orange
1 tangerine
1 cup diced avocado
1/3 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil
Four 6-ounce halibut fillets

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.

HALIBUT WITH ORANGE SALSA



Halibut with Orange Salsa image

Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that'll bring raves. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 15

1 cup orange juice
1-1/4 teaspoons Caribbean jerk seasoning, divided
4 halibut fillets (6 ounces each)
1/2 cup panko bread crumbs
2 teaspoons grated orange zest
1/2 teaspoon salt
SALSA:
2 plum tomatoes, seeded and chopped
1 large navel orange, peeled, sectioned and chopped
1/4 cup pitted Greek olives, chopped
2 tablespoons minced fresh basil
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

Nutrition Facts : Calories 298 calories, Fat 10g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE



Pan-Seared Halibut with Blood Orange Butter Sauce image

Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

10 tablespoons unsalted butter, cut into 10 pieces
1 large shallot, finely chopped (about 1/4 cup)
1 cup blood orange juice
Kosher salt and freshly ground black pepper
Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pomegranate arils

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.

SEAR ROASTED HALIBUT WITH BLOOD ORANGE SALSA



SEAR ROASTED HALIBUT WITH BLOOD ORANGE SALSA image

Categories     Fish

Yield 4 servings

Number Of Ingredients 14

Salsa:
3/4 cup fresh orange juice
3 small blood oranges, cut into segments, segments cut into half
2 T minced red onion
1 T chopped fresh cilantro
1 T olive oil
1 T finely grated orange zest
kosher salt and black pepper
HALIBUT
1 tsp finely grated orange zest
1 tsp chopped fresh thyme
kosher salt and black pepper
4 6oz skinless halibut fillets
3 T olive oil

Steps:

  • Position rack in center of oven and preheat to 425F Make Salsa" In a small saucepan, boil the OJ over med heat until reduced to 1/4 cup, 8 to 10 min. Let cool In a medium bowl, combine the reduced OJ, blood orange segments, onion, cilantro, olive oil, and orange zest. Season with salt and pepper Halibut: In a small bowl, mix orange zest, thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture over all the halibut fillets. Heat the oil in a 12" ovenproof skillet over medium high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 min 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 filet and serve.

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Top Asked Questions

How to cook halibut with orange juice?
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.
How to cook halibut in the oven?
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.
How to cook Blood Oranges in the oven?
Position a rack in the center of the oven and heat the oven to 425°F. 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.
How do you make blood orange salad dressing?
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.

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