Roasted Halibut with Orange Gremolata

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Expect refreshing contrasts when the soft, buttery flavors of halibut meet the cool, crisp textures of Fennel-Orange Relish. This dish that can be served as a cold appetizer or as a hot entrée – for Passover or anytime of the year!

  • 4 ServingsServings

Ingredients

  • 3 tablespoons olive oil, divided
  • ¼ cup minced, fresh flat-leaf parsley
  • 1 tablespoon finely grated orange peel
  • 2 large (or 3 small) garlic cloves, minced
  • 4 (6-ounce) halibut fillets (about 1-inch thick)
  • Kosher salt
  • Freshly ground black pepper

Fennel-Orange Relish

  • 2 large (or 3 small) navel oranges
  • 1 large fennel bulb, halved, ends trimmed and stalks discarded
  • ½ large (or 1 small) red onion
  • 3 tablespoons finely chopped flat-leaf parsley
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Preparation

Roasted Halibut

Preheat oven to 450°F. Line a large rimmed baking sheet with foil and brush with 1 tablespoon oil.

Mix parsley, peel, and garlic in a small bowl and set aside. Place fish on prepared baking sheet and generously sprinkle with salt and pepper. Drizzle remaining 2 tablespoons oil over fillets. Sprinkle each fillet with about 1 tablespoon of parsley mixture.

Roast fish uncovered until just opaque in center, about 8-10 minutes (if serving cold, let fish cool and then refrigerate). Place each fillet on a plate alongside a generous helping of Fennel-Orange Relish (recipe below). Drizzle a few drops of olive oil reserved from the bottom of the baking dish over the top of each piece of fish. Garnish with a fresh lemon slice.

Fennel-Orange Relish

Cut off the polar ends of the oranges with a sharp serrated knife. Then carefully slice

away the peel from the sides. Trim away the white pith. With a gentle sawing motion, cut along each membrane and release the orange sections into a large mixing bowl. You

will be left with an empty mass of membranes – squeeze the membranes over the oranges to extract more juice (you should have about 3 tablespoons of juice)*. Using a mandoline or a very sharp knife, thinly slice the fennel and onion (almost like shavings). Add the fennel and onion to the orange sections. Add parsley and drizzle with olive oil. Season to taste with salt and pepper and toss to combine well.

*If oranges are not so juicy and don’t produce enough juice when squeezed, supplement with additional orange juice.