Halibut with Smoky Orange Vinaigrette

Photo: Jennifer Davick; Styling: Linda Hirst
The sweet-and-smoky citrus sauce is great with chicken or shrimp, too. Roast asparagus spears at 400° for 10 to 12 minutes and serve with sliced blood oranges to make a complete meal.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 8 Minutes

Ingredients

2 tablespoons orange marmalade
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon salt, divided
1/2 teaspoon smoked paprika, divided
4 (6-ounce) firm fish fillets such as halibut, snapper, or salmon
2 teaspoons olive oil
1/4 teaspoon pepper

Preparation

1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.

2. Brush fish on both sides with olive oil, and sprinkle with pepper and remaining salt and paprika.

3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.

4. Drizzle reserved vinaigrette over cooked fish.

Note:

Jackie Mills, R.D.,

June 2012