Halibut with Orange Salsa Recipe

Halibut with Orange Salsa Recipe
Halibut with Orange Salsa Recipe photo by Taste of Home
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Halibut with Orange Salsa Recipe

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Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that’ll bring raves. —Gloria Bradley, Naperville, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.

Ingredients

  • 1 cup orange juice
  • 1-1/4 teaspoons Caribbean jerk seasoning, divided
  • 4 halibut fillets (6 ounces each)
  • 1/2 cup panko (Japanese) bread crumbs
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • SALSA:
  • 2 plum tomatoes, seeded and chopped
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/4 cup pitted Greek olives, chopped
  • 2 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes.
Meanwhile, in a shallow bowl, combine the bread crumbs, orange peel, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet.
Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork.
In a small bowl, combine the salsa ingredients. Serve with halibut. Yield: 4 servings.
Originally published as Halibut with Orange Salsa in Simple & Delicious February/March 2011, p33

Nutritional Facts

1 each: 298 calories, 10g fat (1g saturated fat), 54mg cholesterol, 593mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

  • 1 cup orange juice
  • 1-1/4 teaspoons Caribbean jerk seasoning, divided
  • 4 halibut fillets (6 ounces each)
  • 1/2 cup panko (Japanese) bread crumbs
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • SALSA:
  • 2 plum tomatoes, seeded and chopped
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/4 cup pitted Greek olives, chopped
  • 2 tablespoons minced fresh basil
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes.
  2. Meanwhile, in a shallow bowl, combine the bread crumbs, orange peel, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet.
  3. Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork.
  4. In a small bowl, combine the salsa ingredients. Serve with halibut. Yield: 4 servings.
Originally published as Halibut with Orange Salsa in Simple & Delicious February/March 2011, p33

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