Sear-Roasted Halibut with Blood Orange Salsa
Ingredients
For the salsa
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3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
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3 small blood oranges, cut into segments, segments cut in half
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2 tablespoons minced red onion
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1 tablespoon chopped fresh cilantro
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1 tablespoon extra-virgin olive oil
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1 tablespoon finely grated navel or Valencia orange zest (from 2 medium oranges)
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Kosher salt and freshly ground black pepper
For the halibut
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1 teaspoon finely grated navel or Valencia orange zest (from 1 small orange)
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1 teaspoon chopped fresh thyme
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Kosher salt and freshly ground black pepper
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4 6-ounce skinless halibut fillets
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3 tablespoons olive oil
Directions
Preheat
Position a rack in the center of the oven and heat the oven to 425 degrees F.
Make the salsa
In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 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, 1-1/2 teaspoon salt, and 1/2 teaspoon 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 serving plates. Spoon some of the salsa over each fillet.
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