Roasted Halibut with Blood Orange Fennel Salad - KMOV.com

Roasted Halibut with Blood Orange Fennel Salad

 

Roasted Halibut with Blood Orange Fennel Salad

(serves four)

 

Ingredients

  • 1 cup blood orange segments
  • 1/4 cup blood orange juice 
  • 2 tablespoons julienned red onion
  • 1 fennel bulb, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons julienned red bell pepper
  • 2 tablespoons chopped kalamata olives
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 4 (6-ounce) pieces halibut
  • 1/4 teaspoon ground black pepper

Directions

Preheat the oven to 375 degrees F.

In small bowl combine the blood orange segments and juice.  Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, red onion, kalamata olives, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.

Meanwhile, place the fish on a roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.

Gently transfer the fish to a serving plate. Top with the blood orange and fennel salad and serve immediately.  Garnish with fresh pea shoots or watercress.

 

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