My parents were in town last week and as usual, I wanted to cook something that I knew my mom could enjoy with her somewhat restricted diet. She loves halibut as do I and the rest of my family, well they tolerate it, so I was going for it. I made this recipe over the summer when the kids were at camp and I remembered that Matt loved it. I knew I jotted down what I did, pretty much, and turned my cookbook collection upside down and finally found it. Matt came home late as usual and scowled when he saw the fish. I didn’t say anything and he took an obligatory portion. A few minutes later, I saw him go back for seconds. I kept my mouth shut even though I wanted to shout VICTORY! Note – this is not really a week night recipe as it was a little time intensive. However, if you have some time, then go for it!
Citrus Halibut with Tomatoes and Capers
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 10 – I bought a lot of fish, so cut this in half
3 lbs. halibut or other white fish of your choice
- 1 pint of sungold tomatoes, halved
- 2/3 cup chopped Italian parsley
- 4 tbsp. capers
- Juice from 2 oranges
- 2 tbsp. EVOO (I used 1 garlic infused and 1 orange infused)
- 1 tbsp. minced garlic
- Salt and pepper
- Unwrap the fish, rinse it and pat dry, squeeze some lemon on it and place in a medium sized pyrex baking dish.
- Combine the juice from 1 orange, 1 tbsp. of EVOO, salt and pepper in a small bowl and pour over the halibut to let it marinate.
- You can either cook the fish on the grill or bake it. I baked it since my kids don’t like “black” from the grates and I thought black marks and fish in general would send them over the edge.
- To bake, pre-heat the oven to 375 degrees. If you are grilling, do so on a medium heat.
- Place fish in oven for approximately 10 minutes, check it to see if it is done (opaque inside). Add another 5 minutes as needed.
- Meanwhile, add the other tbsp. of olive oil to a medium sized skillet.
- Then add the garlic, the tomatoes, the capers, the juice from the other orange and salt and pepper.
- Let the tomato mixture simmer until the tomatoes start to break down, about 3 minutes.
- Spoon the tomato mixture over the fish and serve.
I made a batch of carrot and zucchini noodles to accompany the dish. I just sautéed them with some olive oil, chicken broth and white wine vinegar to get the crunch out of them.