subscribe
Halibut with Rosemary, Orange and Garlic
Print Share E-Mail Google+ Twitter Facebook

Halibut with Rosemary, Orange and Garlic

Adapted from How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson (Wiley, 2002)


Serves 4


4 fillets (4 to 6 ounces each) Alaskan Halibut

Salt and freshly ground black pepper to taste

About 3 tablespoons olive oil or macadamia nut oil

4 cloves garlic, finely chopped

1 teaspoon dried organic rosemary

Zest from 2 oranges, finely chopped


  • Pat the fish dry and season on both sides with salt and pepper to taste. Set aside.

  • Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on 1 side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.

  • Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately.

Per 6-ounce serving: 183 calories, 25 gm protein, 1 gm carbohydrates, 8 gm fat, 34 mg cholesterol, 1 gm saturated fat, 178 mg sodium, trace dietary fiber




Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved