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Halibut with Orange Salsa

 Halibut with Orange Salsa
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
4 ServingsPrep: 25 min. + marinating Bake: 15 min.


  • 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


  • 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 15-20 minutes or until fish flakes easily with a

2 of 2

Halibut with Orange Salsa (continued)

Directions (continued)

  • fork. Broil 4-6 in. from the heat for 3-4 minutes or until lightly
  • browned.
  • In a small bowl, combine the salsa ingredients. Serve with halibut.
  • Yield: 4 servings.
Nutritional Facts: 1 filet with 1/3 cup salsa equals 298 calories, 10 g fat (1 g saturated fat), 54 mg cholesterol, 593 mg sodium, 13 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.
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