Halibut Fillet with Citrus Salsa and Asparagus

Serves 4
Time 35 min
Halibut Fillet with Citrus Salsa and Asparagus

Big flavors and bright colors make this a fantastic way to serve halibut, a favorite for its sweet, mild flavor and toothsome texture. Our citrus salsa uses grapefruit, orange and tangerine, but you can substitute any citrus in season. Swap blood orange for the navel orange and Meyer lemon for the tangerine; you’ll want about 1 1/2 cups sectioned citrus in total.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1pink grapefruit
    1navel orange
    1tangerine
    1/2to 1 serrano chile, very thinly sliced (remove seeds for a milder dish)
    1/4 smallred onion, thinly sliced
    1 tablespoonchopped shallot
    2 tablespoonsextra-virgin olive oil, divided
    1 1/4 teaspoonscoarse sea salt, divided
    4(6-ounce) skinless, boneless halibut fillets
    1/4 teaspooncracked pink peppercorns, plus more to taste
    1 poundasparagus, trimmed

Exclusively for Prime members in select ZIP codes.

Method

To make the salsa, cut a thin slice off top and bottom of grapefruit, cutting though the white pith to expose the flesh.


Place grapefruit on a cutting board and use a sharp knife to slice down along the skin, following the curve of the fruit and removing all white pith.


Hold grapefruit over a bowl to catch juices and cut down along membranes to release each section and let it drop into the bowl; carefully remove any seeds.


Repeat with orange.


Peel and chop tangerine and add to the bowl.


Add chile, onion, shallot, 1 tablespoon of the oil and 1/2 teaspoon of the salt to salsa. Set aside.


Sprinkle halibut with remaining 3/4 teaspoon salt and pink pepper.


Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.


Add halibut skin-side up and cook until nicely browned, about 5 minutes.


Flip fish and continue to cook until skin side is browned and fish is cooked all the way through, 5 to 6 minutes more; lower heat if fish begins to cook too quickly.


Meanwhile, cook asparagus in pot of lightly salted water until bright green and tender, about 4 minutes.


Drain and divide between 4 plates.


Place a piece of fish on each plate and use a slotted spoon to top each fillet with salsa.


Drizzle asparagus with some of the juices left in the bowl from the salsa.


Sprinkle with more pink pepper if desired ans erve immediately.

Nutritional Info

Serving Size

Calories

300

Total Fat

9g

Saturated Fat

1.5g

Cholesterol

85mg

Sodium

690mg

Total Carbohydrate

19g

Dietary Fiber

4g

Total Sugars

14g

Protein

35g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.