Ciao Chow Linda

Halibut with oranges and salsa verde

Author: Ciao Chow Linda

Ingredients

• 3/4 lb. – 1 lb. halibut

• 2 tablespoons canola, safflower, peanut or other vegetable oil with a high smoking point

• 2 oranges sectioned into supremes (I used one cara cara and one blood orange)

• FOR THE SALSA VERDE:

• 1/2 cup finely minced parsley

• 1/2 cup finely minced dill

• a couple of tablespoons finely minced red onion

• 1 tablespoon capers

• a couple of slices of candied or fresh jalapeno (optional)

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• salt, pepper

• juice that remains in the oranges after sectioning

Instructions

1. Let the halibut sit on the counter for about a half hour to let it reach a temperature closer to the room temperature.

2. It will cook more evenly if it’s not cold from the refrigerator.

3. Dry the piece (or pieces) of fish, then sprinkle with salt and white pepper.

4. Heat the oil in a skillet, then add the fish, skin side down.

5. Cook at high heat until the skin starts to loosen from the pan.

6. (Be patient – It will take five minutes or so and it will splatter a lot of oil on your stove).

7. At this point, lower the heat slightly, and put a lid on the pan to finish cooking.

8. It should take only a couple of minutes to finish cooking.

9. While the fish is cooking, section the oranges and make the salsa verde.

10. For the salsa, combine all the ingredients and stir with a fork.

11. Remove the halibut from the pan, drizzle the salsa on the fish and around the sides, and scatter the orange sections all around.