Sear-Roasted Halibut (or Sea Bass) with Blood Orange Salsa

I made this dish for the main course of Mom's birthday dinner. It is from one of my favorite magazines, Fine Cooking. I had made it once before and absolutely loved the combination of the tart citrus flavor with the sharpness of the onions and freshness of the cilantro. I thought this would be the perfect dish for Mom since she doesn't eat much meat and loves blood oranges. I substituted Sea Bass for Halibut because that was my only choice of a firm white fish when I went to Whole Foods. I served simple roasted yukon and purple baby potatoes and sauteed haricot verts on the side. Judging by everyone's clean plates at the end of the meal, the menu choice was a hit. Not only is this entree healthy and delicious, but the blood oranges make a beautiful visual presentation with their dramatic color. The salsa can be made in advance so you only have to cook the fish and prepare the sides when your guests arrive. This is a dish that is guaranteed to impress and won't have you scrambling in the kitchen.

Ingredients 3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges) 3 small blood oranges, cut into segments (see below for a how to), 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 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. For 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. For 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. (I like to add the salsa to the pan once the fish are removed to just warm it slightly before serving).

photo: Scott Phillips, From Fine Cooking 97, pp. 42, December 31, 2008

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How to segment an orange or other citrus fruit: