Slow Roasted Citrus HalibutCourse: DinnerCuisine: AmericanDifficulty: Easy
We eat fish at least once a week. I love it. I didn’t grow up eating fish as my family were not fish eaters but I would always order it when we went out. We are lucky to have a fish market near by so to have access to fresh fish is a treat. We love Halibut because it can be prepared so many different ways. I go to the fish store with a few recipes in mind and then see what they have and let that inspire the menu. This recipe works well with salmon or swordfish or tuna.
1 1/2 lb Halibut fillet
3 Tablespoons olive oil
lemons, limes and oranges/blood oranges or/and grapefruit
1 small red onion, thinly sliced
Salt and fresh ground pepper
Lots of fresh herbs: parsley, cilantro, thyme, basil, or/and dill
- Preheat the oven to 300. If you have the roast option on your oven I use that feature. Drizzle 1 Tablespoon oil in a small roasting pan.
- Thinly slice your citrus and save a half of lemon/lime/or orange. Place some of the sliced citrus, red onions and torn fresh herbs in the bottom and place the fish on top.
- Drizzle the 2 Tablespoon of oil on top of the fish and season with salt and fresh ground pepper. Place more of the sliced citrus on top of the fish and around with more of the onions. Drizzle the last Tablespoon oil over everything. Again season everything with salt and pepper. Squeeze some of the citrus over everything as well.
- Place in the oven and depending on thickness of the fillet and type of fish It may cook less or more. Halibut usually cooks in about 30 minutes. Check after about 20-25 minutes. If you want a little crust on the fish and to caramelize the onions and citrus, turn the heat to 450 for about 3-5 minutes.
- Remove from oven and serve with your favorite sliced citrus, lemon, lime or even a little grapefruit juice. Serve with fresh herbs, seasoned with finishing salt and a drizzle of good quality olive oil. Serve with brown rice or jasmine rice and a green vegetable.