Wednesday, April 29, 2009

Sear-Roasted Halibut with Blood Orange Salsa

Sear-Roasted Halibut with Blood Orange Salsa


For the salsa:
3 small blood oranges, cut into segments, with half of the segments juiced
1 TBS minced red onion
1-1/2 tsp chopped fresh cilantro
Kosher salt and freshly ground black pepper

For the halibut:
1/2 tsp chopped fresh thyme
kosher salt and freshly ground black pepper
1 skinless halibut fillets
olive oil


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 tablespoon, let cook

In a medium bowl, combine the reduced orange juice, remaining orange segments, onion, and cilantro. Season to taste with salt and pepper.

Cook the halibut:
In a small bowl, mix the thyme, 1/2 tsp. salt and a pinch of pepper. Rub the mixture all over the halibut. Heat some oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillet 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, 1 to 2 minutes. Remove the pan from the oven and transfer the halibut to a serving plate. Spoon some of the salsa over the halibut.
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