Halibut Salmon With Smoky Orange Vinaigrette Recipes

CITRUS AND SMOKED SALMON STRIPED ROAST HALIBUT

Steps:

• Preheat oven to 375 deg F.
• Using a fine grater, grate the lime, lemon, and 1/2 the orange, being careful not to grate any white rind (it's really bitter).
• Heat butter in small skillet over medium heat.
• Add citrus peel, garlic, and sweat for 1 minute.
• Add maple syrup, cook for another minute.
• Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
• Arrange halibut portions on parchment paper, or on oiled aluminum foil.
• Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
• Top sparingly with cilantro, cover, and roast in oven for 15-20 minutes, depending on thickness of fish (15 minutes per inch thickness), or until flakes easily with fork.
• Note, I like to roast salted& oiled zucchini quarters with the fish (it takes about the same amount of time), and serve with boiled new potatoes& steamed green beans.

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

Steps:

• In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
• Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
• Serve with halibut.