Baked Halibut with Blood Orange Reduction

baked halibut with blood orange reduction with supreme orange and rosemary
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This baked halibut recipe with blood orange reduction sounds and looks complicated, but is actually quick and easy. Don’t you just love a delicious, healthy recipe that’s ready in under 30 minutes? Top 8 free except for fish, obviously.

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I love blood oranges: the delicious flavor and gorgeous color have always called to me. I also have a sense of nostalgia for blood oranges. When my husband and I first met, we started brewing beer together; something we both loved doing but kids and life have gotten in the way of us brewing beer these days (sigh). I bring this up, because the first beer that we ever made was a blood orange hefeweizen… any time I have blood oranges I get nostalgic for the good ol’ days, reminiscing about brewing beer on his electric apartment stove in Seattle. But I digress, significantly….

I picked up a few blood oranges at the store one day, as I’m want to do from the aforementioned nostalgia. I was inspired by the beautiful color and really wanted to develop a recipe to highlight the nuanced sweet-tart flavor of the blood oranges. I then remembered the freezer full of fish from the husband’s Alaskan fishing trip last year and new exactly what I wanted to make. My husband tried to talk me into duck, but I just knew that the halibut would compliment the blood orange flavor so well. The recipe did not disappoint!

The reduction will actually take longer than the fish to cook, so start there. But before you juice those blood oranges, zest the rinds and set aside. Melt the dairy free butter in a small sauce pan over medium heat, adding the shallots and garlic. Cook until the shallots are translucent. Add in orange juice, broth, wine, honey, rosemary and a pinch or two of sea salt. Simmer over low-medium heat (stove tops vary, you’ll want a medium simmer), stirring periodically, until the liquid has reduced by 2/3 and is thick rather than runny- this should take 8-10 minutes. You’ll now that the reduction is ready when it coats the the back of a metal spoon. Taste the reduction and add salt and pepper as desired.

Prepare the fish. Pre heat the oven to 425 degrees. In a small bowl combine orange zest, thyme, salt and pepper. Rub the mixture over both sides of the halibut fillets. Warm the avocado oil in a cast iron or oven friendly pan over medium heat. Once the oil is nice and hot, add the halibut fillets- DO NOT MOVE the fillets. Let them sear for 2 minutes (depending on how thick the fillets are you may increase to 3 minutes). With a metal spatula, carefully lift a fillet and check to see that it is a nice golden brown. If so, flip the fillets and place in the oven. Now, this is often where people go wrong with halibut- don’t over cook it! Halibut dries out easily, and over cooking it is as simple as 30 seconds too long in the oven. Like all proteins, the fillets will continue to cook a little while resting- keep this in mind. Bake the halibut at 425 for 3-5 minutes. If your fillets are of varying thickness, it’s okay to remove the thinner fillets when done and then return the pan to the oven for another minute or two if needed.

Let the fillets rest for 1 minute and then plate them. Top each fillet with a generous helping of the blood orange reduction. Top with a few supreme blood orange segments and a sprig of rosemary. If you don’t know how to supreme an orange- its easier than it looks- these instructions are pretty straight forward.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 minutes

Baked Halibut with Blood Orange Reduction Ingredients

For the Blood Orange Reduction:

  • 1 tablespoon dairy free butter
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped shallot (~1 small)
  • 3/4 cup fresh squeezed blood orange juice (~5 blood oranges)
  • 1/4 cup white wine (sauvignon blanc is a good choice here because of citrus notes in the wine)
  • 1/4 cup broth
  • 1 teaspoon honey
  • 1/4 teaspoon fresh rosemary, finely chopped
  • heavy pinch of sea salt

For the Halibut:

  • 4 halibut fillets (6-8 ounces each)
  • 2 teaspoons blood orange zest
  • 1/2 teaspoon dried thyme
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1-1/2 tablespoon avocado oil (use for high smoke point)

For garnish:

Baked Halibut with Blood Orange Reduction Instructions

  1. Start by zesting the oranges, and then juicing. Set both aside. Preheat the oven to 425 degrees Fahrenheit
  2. Prepare the reduction. In a small sauce pan, melt the dairy free butter over medium heat. Add the shallot and garlic and cook, stirring, until the shallot is translucent. Stir in the reserved juice, wine, broth, honey, rosemary and salt. Bring to a medium simmer and cook, stirring occasionally until the liquid as reduced by about 2/3; you’ll know that it’s done when it is thick and coats the back of a metal spoon.
  3. Prepare the rub. Combine zest, thyme, salt and pepper in a prep bowl. Rub the mixture on both sides of each halibut fillet.
  4. Warm the avocado oil in an oven safe skillet. Once nice and hot, add the halibut fillets- do not move them once placed on the skillet. Let the fillets sear for 2 minutes. With a metal spatula, carefully flip the fillets.
  5. Place the skillet in the oven and cook for 3-5 minutes, just until done. You do not want to overcook halibut, so ere on the side of under cooked. Let rest for 1 minute.
  6. Plate the halibut and divide the reduction evenly, pouring over each fillet. Garnish with a few slices of blood orange and sprig of rosemary. Enjoy immediately. I recommend pairing with brown rice and asparagus for a well rounded meal.

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