Sear-roasted halibut with blood orange salsa
Serves 4
Ingredients
For the salsa:
¾ 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 pepper
For the halibut:
1 tsp. fiinely 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
Position a rack in the center of the oven and heat the oven to 425ºF
Directions
Make the Salsa:
In a small saucepan, boil the orange juice over medium heat until reduced to ¼ 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, 1-½ tsp. Salt, and ½ 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 the servicing plates. Spoon some of the salsa over each fillet.