PAN-SEARED HALIBUT WITH CITRUS SALSA
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.
ROASTED HALIBUT FILLETS WITH SALSA VERDE
Steps:
- In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.
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HALIBUT WITH SALSA VERDE & GRAPEFRUIT - THE ORIGINAL DISH
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- Meanwhile, combine the parsley, chives, and jalapeno in a mixing bowl. Peel and segment the grapefruit, adding 2 tablespoons of the juice to the herbs and reserving the segments separately. Stir in the red wine vinegar and olive oil to the herb mixture. Season with a pinch of salt to taste and set aside.
- Season the halibut well with a pinch of salt on all sides. Heat a large 12” stainless-steel pan over medium heat (or use 2 smaller pans). Add just enough oil to the pan to lightly coat the bottom. When the oil is hot, carefully place the halibut filets in the pan, skin-side down.
- Lower the heat to medium-low and let the halibut skin slowly cook until golden and crisp. Once crisp and naturally releasing from the bottom of the pan, use a metal spatula to flip the halibut.
SHEET PAN HALIBUT WITH ITALIAN SALSA VERDE AND ASPARAGUS
From camillestyles.com
- Make the salsa verde: In a food processor or blender, combine parsley, olive oil, anchovies, capers, red wine vinegar, lemon zest, lemon juice, garlic, and red pepper flakes. Pulse until parsley is well chopped but not pureed, scraping down sides as needed. Set aside.
- Make the fish: place asparagus on a large sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Toss to coat the asparagus and spread over sheet pan in a single even layer. Bake for 7 minutes to partially cook the asparagus. Remove the baking sheet from oven and push asparagus to sides of pan to make room for fish in the center.
- Place the halibut fillets on empty side of baking sheet. Drizzle fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return pan to oven and bake until halibut flakes easily with fork and asparagus is tender, 12 - 14 minutes. Serve hot with Italian salsa verde and lemon wedges.
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Reviews 6Category Main DishesServings 3-4Total Time 10 mins
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