Citrus and Smoked Salmon Striped Roast Halibut

This is a great balance of flavors: salty, sour, sweet, and herbs.... without overpowering the delicate flavor of the halibut. It also looks great! I use cold-smoked(lox) style sockeye (great color), but any cold-smoked salmon will do...

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (10 ounce)  halibut (no bones)
• 1  whole lemon
• 1  whole lime
• 1  whole orange
• 1  clove garlic, finely diced
• 3  ounces  presliced smoked salmon, sliced into 1/2 inch wide strips.
• 1  tablespoon unsalted butter, room temperature.
• 1  tablespoon cilantro leaf, chopped
• 1  tablespoon maple syrup (or honey if not available)
•  salt & pepper, to taste

Directions

1. Preheat oven to 375 deg F.
2. Using a fine grater, grate the lime, lemon, and 1/2 the orange, being careful not to grate any white rind (it's really bitter).
3. Heat butter in small skillet over medium heat.
4. Add citrus peel, garlic, and sweat for 1 minute.
5. Add maple syrup, cook for another minute.
6. Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
7. Arrange halibut portions on parchment paper, or on oiled aluminum foil.
8. Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
9. Top sparingly with cilantro, cover, and roast in oven for 15-20 minutes, depending on thickness of fish (15 minutes per inch thickness), or until flakes easily with fork.
10. Note, I like to roast salted& oiled zucchini quarters with the fish (it takes about the same amount of time), and serve with boiled new potatoes& steamed green beans.