Ingredients
Salsa:
3/4 cup fresh orange juice
3 small blood oranges, cut into segments, segments cut into half
2 T minced red onion
1 T chopped fresh cilantro
1 T olive oil
1 T finely grated orange zest
kosher salt and black pepper
HALIBUT
1 tsp finely grated orange zest
1 tsp chopped fresh thyme
kosher salt and black pepper
4 6oz skinless halibut fillets
3 T olive oil
Preparation
Position rack in center of oven and preheat to 425F Make Salsa" In a small saucepan, boil the OJ over med heat until reduced to 1/4 cup, 8 to 10 min. Let cool In a medium bowl, combine the reduced OJ, blood orange segments, onion, cilantro, olive oil, and orange zest. Season with salt and pepper Halibut: In a small bowl, mix orange zest, thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture over all the halibut fillets. Heat the oil in a 12" ovenproof skillet over medium high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 min 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 filet and serve.
