Halibut with oranges and salsa verde |
Author: Ciao Chow Linda
- ¾ lb. - 1 lb. halibut
- 2 tablespoons canola, safflower, peanut or other vegetable oil with a high smoking point
- 2 oranges sectioned into supremes (I used one cara cara and one blood orange)
- FOR THE SALSA VERDE:
- ½ cup finely minced parsley
- ½ cup finely minced dill
- a couple of tablespoons finely minced red onion
- 1 tablespoon capers
- a couple of slices of candied or fresh jalapeno (optional)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- salt, pepper
- juice that remains in the oranges after sectioning
- Let the halibut sit on the counter for about a half hour to let it reach a temperature closer to the room temperature.
- It will cook more evenly if it's not cold from the refrigerator.
- Dry the piece (or pieces) of fish, then sprinkle with salt and white pepper.
- Heat the oil in a skillet, then add the fish, skin side down.
- Cook at high heat until the skin starts to loosen from the pan.
- (Be patient - It will take five minutes or so and it will splatter a lot of oil on your stove).
- At this point, lower the heat slightly, and put a lid on the pan to finish cooking.
- It should take only a couple of minutes to finish cooking.
- While the fish is cooking, section the oranges and make the salsa verde.
- For the salsa, combine all the ingredients and stir with a fork.
- Remove the halibut from the pan, drizzle the salsa on the fish and around the sides, and scatter the orange sections all around.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/02/halibut-with-oranges-and-salsa-verdi.html
3.5.3251