For the salsa
3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
3 small blood oranges, cut into segments, segments cut in half
2 Tbs. minced red onion
1 Tbs. chopped fresh cilantro
1 Tbs. extra-virgin olive oil
1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
Kosher salt and freshly ground black pepper
For the halibut
1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
4 6-oz. skinless halibut fillets
3 Tbs. olive oil
Position a rack in the center of the oven and heat the oven to 425°F.
Make the salsa: In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool. In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.
Cook the halibut: In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.
Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.
nutrition information (4 serving):
Calories (kcal): 380; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 2.5; Protein (g): 37; Monounsaturated Fat (g): 11; Carbohydrates (g): 18; Polyunsaturated Fat (g): 2.5; Sodium (mg): 510; Cholesterol (mg): 55; Fiber (g): 3;