Smoky Orange Halibut
Time: 15 min Serves: 4
Ingredients:
• 4 TBSP Blood Orange Olive Oil
• 1 TBSP Rosé or Bianco White Balsamic
• 1 TBSP Orange Juice
• 1 TBSP Minced Parsley
• 1/2 tsp Salt - Divided
• 1/4 tsp Pepper
• 1/2 tsp Smoked Paprika - Divided
• 4 Filets of Firm Fish such as Halibut, Snapper or Salmon
Directions:
1. Combine first 4 ingredients, holding back 2 TBSP of the Blood Orange Olive Oil, plus 1/8 tsp salt & 1/4 tsp paprika to make a vinaigrette. Set aside.
2. Brush fish on both sides with 2 TBSP Blood Orange Olive Oil and sprinkle with the remaining salt & pepper & 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 fish with the reserved vinaigrette and serve immediately.
NOTE: The sweet & smoky orange citrus sauce is great with chicken or shrimp as well.
Additional Flavor Recommendations:
Garlic Olive Oil, Bourbon Maple Balsamic, Blood Orange Olive Oil, Teriyaki Balsamic
