Sear-roasted halibut with blood orange salsa

Oranges are a supermarket staple year-round but are at their best in winter, when they’re sweet and juicy.

SERVES: 4

INGREDIENTS:

FO​R THE SALSA

• 3/4 cup freshly squeezed navel or valencia orange juice (from 2 medium oranges)
• 3 small blood oranges, cut into segments, segments cut in half
• 2 Tbs. minced red onion
• 1 Tbs. chopped fresh cilantro
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. finely grated navel or valencia orange zest (from 2 medium oranges)
• Kosher salt and freshly ground black pepper

FOR THE HALIBUT

• 1 tsp. finely grated navel or valencia orange zest (from 1 small orange)
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 6-oz. skinless halibut fillets
• 3 Tbs. olive oil

ORANGES

• Oranges are a supermarket staple year-round but are at their best in winter, when they’re sweet and juicy.

INSTRUCTIONS:

Position a rack in the center of the oven and heat the oven to 425°F.

MAKE THE SALSA

1. In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.
2. In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

COOK THE HALIBUT

1. In a small bowl, mix the orange zest, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.
2. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet. —Joanne Weir

NUTRITION INFORMATION (PER SERVING):

• 380 calories | 37g protein | 18g carbs | 18g total fat | 2.5g sat fat | 11g mono fat | 2.5g poly fat | 55mg chol | 510mg sodium | 3g fiber