Tuesday, February 15, 2011 / 7 Comments /

Halibut with Citrus Salsa

This just didn't photograph well... it tasted sooo much better than  it looks. Yes, those are wild bunnies on the lawn. Spring is on it's way!

Last weekend we enjoyed 75 degree weather that left me craving light summery food, and after Valentine's Day I'm sure we are all ready for some healthy clean food. Before you get too mad, it's now raining and I'll have a knock-off Levain Bakery dark chocolate chocolate chip cookie recipe for you in the next few days.

I found wonderful local Halibut on special, but you could use any white fish for this dish. For the citrus I used blood oranges and tangerines. Use plain oranges, just tangerines, or any combination.

Halibut with Citrus Salsa
serves 4 

4 pieces of halibut, about 6 oz each

*I just threw the ingredients in the bowl, these are just estimations. It's more fun that way. 

2 cups any combination of oranges, blood oranges, or tangerines, chopped
1/2 onion, chopped
handful cilantro, chopped
juice of half of one lime

Season fish with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Saute fish, turning once, until cooked though, about 8 minutes total.

Top fish with citrus salsa. Garnish with cilantro.
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