Slow-Roasted Alaska Halibut With Citrus & Smashed Olives Recipe on Food52


Author Notes

In this recipe, briny Castelvetrano olives and vibrant citrus are an ideal foil to flaky, tender wild Alaska halibut that’s roasted low and slow in the oven. The only stovetop cooking required is a simple sizzle of smashed olives, and the entire dish comes together in 30 minutes. For the olive-citrus mixture, you can use whatever citrus is available near you, from blood oranges to ruby-red grapefruit (bonus points if it’s in-season).

When it comes to the fish itself, sustainability is key. The Alaska halibut fishery prioritizes the protection of halibut stocks with catch limits to ensure that wild Alaska halibut are around for future generations. Available fresh from March through mid-November and frozen year-round, this versatile, meaty whitefish is ideal for easy dinners any night of the week. —Rebecca Firkser

Test Kitchen Notes

This recipe is shared in partnership with the Alaska Seafood Marketing Institute. —The Editors

  • Prep time
    10 minutes
  • Cook time
    20 minutes
  • Serves
    2 to 4

  • 4

    (4 to 5 ounces each) Alaska halibut filets (thawed, if frozen)

  • Kosher salt

  • Freshly ground black pepper

  • 7 tablespoons

    extra-virgin olive oil, divided

  • 2 pounds

    mixed citrus, such as naval, Cara Cara, or blood oranges, and grapefruit

  • 2

    large shallots, thinly sliced

  • 1 cup

    Castelvetrano olives, pitted and smashed

  • 1 teaspoon

    mild chile flake, such as Aleppo pepper or gochugaru (or 1/2 teaspoon red pepper flakes)

  • 1/2 cup

    roughly chopped fresh parsley or dill

  • Toasted bread or cooked grains (such as farro or quinoa), for serving

  1. Heat the oven to 300ºF. Season the fish on both sides with salt and pepper, then place on a parchment-lined sheet pan. Drizzle with 3 tablespoons of olive oil, gently toss to coat, and bake until the fish is opaque and flakes easily with a fork, 20 to 25 minutes.
  2. While the fish bakes, use a knife or your hands to peel the citrus, slice it into 1/2-inch wedges, and place in a medium bowl with the shallots. Season with salt and set aside.
  3. Heat the remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add the olives and cook, tossing regularly, until sizzling and warmed through, about 3 minutes (it’s OK if the olives start to take on color, but not necessary). Turn off the heat, stir in the chile flakes if using, and let sizzle for 30 seconds. Stir the warm olives into the citrus mixture.
  4. Serve the fish topped with the olive-citrus mixture and parsley or dill, along with toasted bread or grains for sopping up the juice.

Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. These days, you can keep your eye out for her monthly budget recipe column, Nickel & Dine. Rebecca tests all recipes with Diamond Crystal kosher salt. Follow her on Instagram @rebeccafirkser.


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