Halibut Steaks
By Cat, March 2015 (Photo, right, from more to door (1))
See also: 1. Fish & Seafood Menu
It’s no secret that fish is one of my favorite foods. When I lived in Portland, I could find a wonderful variety of fresh fish at Newman’s Fish Co. at the City Market (735 N.W. 21st Street). Now I live in a small town in Montana, where selections get better every year. Pacific halibut is just coming into season, and I am ready!
Halibut is a funny-looking fish because it swims on its side and has both eyes on one side, like other flounder family members. Its meat is delicious; it is quite white and flakes nicely when cooked.
Sear-Roasted Halibut with Orange Salsa
This recipe is adapted form Fine Cooking (2). The original uses blood oranges, but I cannot always get them here, and I find it is just as delicious with fresh mandarin oranges.
Instead of using the more heat-fragile olive oil for searing the fish, I use coconut oil, which will not break down from the heat.
Serves 4; see also variation to serve 1 below.
Ingredients & Equipment (to serve 4)
- Salsa:
- 2 medium oranges (for ¾ cup juice and 1 Tbsp grated zest)
- 3 small, fresh blood oranges or l mandarins, cut into segments, segments cut in half
- 1 small leek (sliced thinly) or minced red onion (to make 2 Tbsp)
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- Unrefined sea salt and freshly ground black pepper
- Halibut:
- 1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
- 1 tsp. chopped fresh thyme (or scant ¼ tsp dried)
- Unrefined sea salt and freshly ground black pepper
- 4 6-oz. skinless halibut fillets
- 3 Tbs. coconut oil
- Equipment:
- cast iron skillet (oven-proof)
- small saucepan
Ingredients to serve 1
- Salsa:
- 1 orange (for 3 Tbsp fresh orange juice and ¾ tsp finely grated zest)
- ½ – 1 small, fresh blood orange or mandarin cut into segments, segments cut in half
- 1 small leek (sliced thinly) or minced red onion (to make 1 ½ tsp)
- ½ – 1 tsp chopped fresh cilantro
- 2 tsp olive oil
- Unrefined sea salt and freshly ground black pepper
- Halibut:
- ¼ tsp. finely grated navel or Valencia orange zest (from 1 small orange)
- ¼ tsp. chopped fresh thyme (or pinch of dried)
- Unrefined sea salt and freshly ground black pepper
- 1 skinless halibut fillet (6 oz)
- 1 Tbs. coconut oil
Method
- Prep: Position a rack in the center of the oven and heat the oven to 425°F.
- Grate zest and juice orange; peel and separate blood orange or mandarin orange into sections. Chop cilantro.
- If using leek, cut off a 1″ piece of the white part (or ¼” piece if serving 1), then slice in half lengthwise. Rinse layers well, then slice thinly, crosswise. If using onion, mince a wedge of onion, enough to make 2 Tbsp (or 1 ½ tsp if serving 1).
- If using dried thyme, add a few drops of lemon or orange juice to soften.
- Rinse halibut.
- Salsa: place juice in saucepan and bring to a boil; reduce heat to medium and continue to boil until reduced to ¼ cup, 8 – 10 minutes (or reduced to 1 Tbsp if serving 1, 2 – 3 minutes). Remove from heat and let cool.
- Combine the cooled juice, orange/mandarin segments, leek/onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.
- Halibut: Combine zest, thyme, 1 ½ tsp salt, ½ tsp pepper (or ½ tsp salt and ⅛ tsp pepper if serving 1) in small bowl, then rub all over the halibut fillets.
- Heat oil in skillet over medium-high heat. When shimmering hot, add fillets and sear about 2 minutes. Gently lift one with a metal spatula to check color. When nicely browned, flip over and place skillet in preheated oven.
- Roast until just cooked through, 3 – 5 minutes (less if serving 1). Remove pan from oven and transfer fillets to serving platter. Spoon salsa over the fillets and serve.
References
- Gourmet Food Home Delivery Specialists (in theUK): Note that url has been altered because site contains malware: moretodoor.co. uk/shop/halibut-steaks
- Find Cooking recipe (finecooking.com/recipes/sear-roasted-halibut-blood-orange-salsa.aspx)
