Eating well doesn’t have to mean sacrificing flavor. Fish is widely recognized as a nutritious choice, but some people shy away from it because of a strong “fishy” aroma. Truly fresh fish should smell like the sea—clean and briny rather than overpowering. If you’re cooking for someone who dislikes intense fish flavors, choose a mild-fleshed fish and pair it with a bright, zesty sauce. With citrus at its best right now, blood oranges make a particularly lovely partner for halibut.
Halibut is a personal favorite: a mild, flaky white fish that comes in thick steaks and holds up nicely during cooking. Its firm texture tolerates searing and oven finishing well. Sear-roasting begins on the stovetop to develop a golden crust, then finishes in the oven to keep the center moist. Avoid overcooking—halibut should flake on the outside while remaining slightly translucent in the center. Residual heat will continue to cook the fish after it comes off the heat. A handy tip for thick fillets is to insert a sharp paring knife into the center, then feel the tip when you pull it out; if the tip is warm, the fish is done, and if it feels cold, it needs a little more time.
This season’s citrus selection is a highlight of produce departments. Aside from the familiar lemons, limes, and grapefruits, blood oranges are worth seeking out. They resemble navel oranges externally but reveal a deep red or pink interior when cut open. The flavor is reminiscent of traditional orange but with a subtly different, complex note—and the color is stunning. Blood oranges are excellent in both sweet and savory applications; they even make a memorable margarita.
For this recipe, blood oranges are combined with minced red onion, olive oil, cilantro, and a touch of jalapeño to create a vibrant salsa. The bright, tangy salsa complements the mild halibut, turning a simple dinner into an elegant dish suitable for guests. Salsa isn’t limited to tomatoes—fresh fruit salsas add a refreshing change of pace. If you prefer a bit of heat, include half a jalapeño, de-seeded and de-ribbed; the area near the stem tends to be hotter, so removing seeds and ribs reduces intensity. Use the lower half of the pepper for mild heat, or include the whole pepper for a spicier result.
The recipe that follows is adapted from Joanne Weir, a James Beard Award–winning chef, author, and television personality known for her approachable teaching style. Her cooking programs and culinary tours reflect a deep knowledge of regional cuisines and ingredients. This halibut preparation is straightforward and dependable—ideal for cooks who want a reliably impressive seafood entrée without fuss.
Enjoy this sear-roasted halibut with blood orange salsa as a bright, flavorful main course. The combination is simple, elegant, and forgiving in the kitchen—perfect for weeknight dinners or for entertaining when you want to serve something special.
Mangia!
Kitchen Skill: How to Measure Reducing Liquids
Reducing liquids to a specific volume can be tricky. A reliable trick is to use a wooden spoon handle as a depth gauge. Pour 1/4 cup of water into the pan you’ll use for reducing the juice, and dip the handle into the water. Mark the handle with a piece of tape at the waterline. Discard the water and proceed with your juice. Simmer until the liquid reaches the same depth as the mark, then measure with the taped handle, dipping quickly so the tape doesn’t get damaged.
- For the Salsa
- 3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
- 3 small blood oranges, cut into segments and halved crosswise
- 2 tbsp minced red onion
- 1 tbsp chopped fresh cilantro
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely grated navel or Valencia orange zest (from 2 medium oranges)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 small jalapeño, seeded and de-ribbed (use the end farthest from the stem), optional
- For the Halibut
- 1 tsp finely grated navel or Valencia orange zest (from 1 small orange)
- 1 tsp chopped fresh thyme
- 1-1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 (6 oz) skinless halibut fillets
- 3 tbsp olive oil
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Make the Salsa: In a small saucepan, simmer the orange juice over medium heat until reduced to 1/4 cup, about 8 to 10 minutes. Remove from heat and let cool.
- In a medium bowl, combine the reduced orange juice, blood orange segments, red onion, cilantro, olive oil, and orange zest. Season with salt and pepper, and add the jalapeño if you prefer some heat.
- Prepare the Halibut: In a small bowl, combine the orange zest, thyme, salt, and pepper. Rub this mixture over the halibut fillets.
- Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering, arrange the fillets in the pan and sear for about 2 minutes without moving them. Use a thin slotted spatula to check the color; when browned, flip the fillets and transfer the pan to the oven.
- Roast until the halibut is just cooked through, about 3 to 5 minutes depending on thickness. Remove from the oven, transfer fillets to warmed plates, spoon the salsa over each portion, and serve immediately.
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Thank You!