Halibut with Orange Salsa |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 thatâll bring raves. âGloria Bradley, Naperville, Illinois 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:
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 15-20 minutes or until fish flakes easily with a fork. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
4. In a small bowl, combine the salsa ingredients. Serve with halibut. Yield: 4 servings.
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