Grilled Halibut with Citrus Salsa ~ if there were ever a dish that had my name written all over it, it’s this one. I could eat this every day for the rest of my life ~ it’s gluten free, low calorie, paleo, and Whole 30!
Thanks for putting up with my wild mood swings lately…I know going from Nutella to Citrus Salsa is a pretty head-spinning shift of gears. Maybe it’s the balmy weather we’ve been having. We’ve already had 5 feet less snow than at this same time last year. It’s got me thinking sunshine and Spring Break.I promise this dish will erase any lingering traces of guilt you might be feeling over that Nutella…
I used a regular navel orange, a blood orange, a pink Cava Cava orange and a tangerine for my salsa. It’s just as easy to pick up an assortment of varieties instead of automatically filling a bag with the same old Sunkist navels, and when you cut them open you get the surprise of new colors and flavors. You can also use grapefruit if you want to.
Any type of fish will be good prepared this way, if halibut is unavailable or too pricey, try salmon, cod, or tilapia.
Likewise the salsa can be used with other types of dishes, try it on crab or fish cakes, for instance.
- 4 assorted oranges, peeled and segmented
- 1/4 red onion, minced
- 1 jalapeno, seeded and minced
- handful of fresh cilantro leaves, chopped
- juice of 1/2 lime
- olive oil
- sherry vinegar (or whatever you like)
- dash of chili powder or smoked paprika
- salt and fresh pepper
- 2 halibut filets
- olive oil or butter
- lemon juice
- salt and fresh cracked black pepper
- First make the salsa: In a serving bowl put your orange segments, onion, jalapeno and cilantro.
- Toss with the lime juice, olive oil, vinegar, salt and pepper. Sprinkle in a little chili powder or paprika if you want, and taste to adjust the seasoning.
- For the Halibut: Preheat the oven to 400 and drizzle a little olive oil into a baking dish.
- Arrange the fillets in the dish, dot with butter (or drizzle with olive oil for paleo) and sprinkle with salt and pepper. Squeeze a little lemon juice over the top and bake for 20 minutes until the fish flakes.
- Top with the salsa and enjoy!
- You can make the salsa ahead, as long as you use it the same day, but don’t dress it until you are ready to use it. Drain off any excess juices that have accumulated.
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