Yield: 4 servings


For the salsa: 

  • 2 blood oranges, peeled and diced
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • Salt and pepper
  • 1 tbsp. olive oil

For the fish: 

  • 4 tbsp. unsalted butter, softened
  • 1 small jalapeño, seeded and diced
  • 2-3 tbsp. minced cilantro
  • Salt and pepper
  • 4 (6-8 oz.) white fish fillets, such as halibut or sea bass
  • Olive oil
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  • step 1: HideShow Images

    To make the salsa, reserve a few tablespoons of the blood oranges.  In a small bowl, combine the remaining blood oranges, onion, and cilantro.  Squeeze the juice from the reserved pieces of orange into the bowl.  Season to taste with salt and pepper.  Add in the olive oil.  Toss well to combine, taste, and adjust seasoning as necessary.

  • step 2: HideShow Images

    Preheat the oven to 425˚ F.  In a small bowl, combine the butter, jalapeño, cilantro, salt and pepper.  Stir  well with a spoon until evenly combined.  Pat the top of the fish dry and spread each portion with a thin layer of the butter.  Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add the fish to the pan, skin side down, and cook 3-4 minutes.  Transfer the pan to the oven and let cook until the internal temperature reaches 145˚ F, about 8-12 minutes.

  • step 3: HideShow Images

    Remove the fish to a serving dish, separating from the skin as you do so.  Let rest a few minutes, then top with the blood orange salsa and serve immediately.