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..."
 
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photo by jasonest photo by jasonest
photo by jasonest
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 deg F.
  • 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).
  • Heat butter in small skillet over medium heat.
  • Add citrus peel, garlic, and sweat for 1 minute.
  • Add maple syrup, cook for another minute.
  • Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
  • Arrange halibut portions on parchment paper, or on oiled aluminum foil.
  • Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
  • 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.
  • 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.

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