Halibut with Oranges

I love to eat fresh fish.  I am extremely lucky to live in a town where I can run to the local fish market and purchase fish that was caught 30 minutes before. And that is just one of the many reasons why I am grateful that I live near the ocean.

When I was pregnant with Harper, fish was what I craved the most.  I pretty much ate it whenever I had the chance.  But ordering fish at a restaurant can be expensive.  So I love when I find fish recipes that are simple enough to prepare at home but have that fancy restaurant flair to them.

But cooking fish wasn’t always that easy for me.  The hardest part came when it was time for the dreaded flip.  Because most fish is very delicate and becomes flaky as it cooks, it can sometimes fall apart when you attempt to turn it.  So I was very grateful when my brother introduced me to this fish spatula.

It has saved many a fish from crumbling in the pan.  And has quickly become my favorite spatula period.  I can’t believe I ever lived without it!

Ingredients

3 navel oranges

2 tablespoons olive oil

1 1-inch piece ginger, thinly sliced

4 6-ounce pieces halibut, skin removed

Kosher salt and pepper

1/2 teaspoons ground cumin

1 bunch scallions (white and light green parts), thinly sliced

1/4 cup fresh cilantro, roughly chopped

Preparation

Cut the oranges in segments, removing the surrounding membranes.  Squeeze the membranes over a bowl to catch their juices.

Heat the oil in a large skillet over medium heat.  Add the ginger and cook, stirring occasionally, for 2 minutes.

Sprinkle the halibut with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cumin.  Cook for 4 minutes.  Turn, add the scallions and oranges with any liquid, cover and continue cooking until the fish is the same color throughout and flakes easily, 4 to 5 minutes.

Divide the fish amount individual plates.  Spoon the oranges and sauce over the top and sprinkle with cilantro.

Recipe slightly adapted from Real Simple

This recipe suggests you serve the halibut with angel hair pasta, but I always like to use basmati rice instead.  Although tonight I happened to have some leftover rice from our chinese take out, so I went ahead and used that.  I like to include a side of roasted asparagus as well.  The crunchiness of the asparagus is a nice compliment to the lightness of the fish and makes for one delicious and healthy meal!

 

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