Two loves of Mollie's Eating Life

By Mollie

I love halibut.  I just do.  It’s flaky and mild and when cooked right, succulent. It’s a great white fish to try on your picky eater as many people who “don’t like” fish, will try halibut as the meaty texture is more familiar to other white meats and therefor less intimidating than softer more “fishy” fish.   

Where we live we mostly see East Coast halibut and the price can vary dramatically throughout the year.  

Ok, so I love fennel too.  My kids got so tired of roasted fennel the year I discovered how super sweet and caramel-ly this veggie gets when roasted in a very hot oven.  THEN I figured out that raw it’s 100% different; spicy and crunchy with a bright, clean flavor.  Adding it to slaws and salads gives them a unique twist. 

Winter brings blood Oranges into our little citrus-lacking corner of the world.  It’s a great fruit to try on your kids because it’s as familiar as well…an orange but inside that deceptive little reddish orange ball lies ruby red segments just asking to be turned into all kinds of culinary wonders. 

You can substitute regular Navel or Valencia if you can’t find blood oranges.

Pan Roasted Halibut with Fennel and Blood Orange Salad

(Serves 4)

Ingredients

3 blood oranges

1/4 cup orange juice

1 small fennel bulb, trimmed and sliced very thinly

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh parsley leaves

1 teaspoon salt

½ teaspoon freshly ground black pepper

1.5 lbs halibut fillet, skinless

Salt and pepper (to season fish)

Directions

Preheat the oven to 375 degrees. 

Throughouly wash the oranges trying to remove as much of the waxy coating as possible.  Zest the oranges to get about 1 tablespoon.  Then peel the orange and cut the segments away from the white pith.

In small bowl combine the blood orange segments, orange juice, and zest. Add the fennel, the olive oil,   parsley, the 1 teaspoon of salt and ½ teaspoon of pepper. Toss well to combine and let stand at room temperature for about an hour. 

Lightly coat baking pan with olive oil and sprinkle with salt and pepper. Bake for 10 to 12 minutes depending on thickness until fish flakes easily.

Gently transfer the fish to a serving plate. Top with the orange and fennel mixture and serve immediately.