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Ingredients

• SALSA:
• 3/4 cup fresh navel OR Valencia orange juice, 2 medium oranges
• 3 small blood oranges, cut in segments, segments cut in half
• 2 tablespoons red onion, minced
• 1 tablespoon cilantro, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon navel OR Valencia orange zest, from 2 medium oranges
• kosher salt and freshly ground pepper
• HALIBUT:
• 1 teaspoon navel OR Valencia orange zest, from 1 small orange
• 1 teaspoon fresh thyme, chopped
• kosher salt and freshly ground pepper
• 4 (6 ounce) skinless halibut fillets
• 3 tablespoons olive oil

Description

From Fine Cooking (February/March 2009) Via The Bitten Word, This Wonderful Dish Is Prepared On The Stovetop And Finished In The Oven. Just The Salsa Sounds Wonderful On Its Own!

Group Recipes