Prep 0 mins
Cook 10 mins
From Cooks Magazine-April 2010
- 4 skinless halibut fillets, 1 to 1 1/2 inches thick
- 1⁄2 teaspoon sugar
- 1 tablespoon vegetable oil
- lemon wedge (omit if using the accompanying relish)
- 1⁄2 cup slivered almonds, toasted
- 1⁄2 cup oil-cured green olives, coarsely chopped
- 1 small garlic clove, minced
- 1 teaspoon orange zest
- 1⁄4 cup orange juice
- 2 teaspoons white wine vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup of fresh mint, minced
- 1 pinch cayenne pepper
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Dry fish thoroughly with paper towels and season with salt and pepper.
- Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
- Heat oil in large ovensafe nonstick skillet over high heat until smoking.
- Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
- Cook until browned, 1 to 1 1/2 minutes.
- Using 2 spatulas, flip fillets and transfer skillet to oven.
- Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
- Immediately transfer to serving plates and top with relish.
- Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.
Very nice, simple, low fat and easy to make. I was a little hesitant with the sugar, but it was great against the tang of the olive relish.
I garnish with a fresh orange slice and served the dish the orzo I cooked in vegetable broth with scallions and orange zest and roasted green beans. The fish was a hit. It tasted amazing and simple. I used a thick grouper, because I caught it and it was fresh, but a halibut or cod would be amazing with it. This was a very thick grouper so a bit flakier, but still a hearty fish. Turned out wonderful.
Will definitely make this again and perfect instructions and recipe. Made for PAC 2011.