Halibut with Blood Oranges and Tomato

Made with Blood Oranges, Tomato, Feta & Olives

Serves 4


3 cloves garlic, thinly sliced

6 (5-6 oz) Halibut fillets or 3 (8-12 oz) fillets cut in half

3 large oranges or blood oranges

3 tbsp. olive oil

3 cups thinly sliced red onions

1 1/2 ounce cans diced tomatoes in juice

1 cup dry white wine

1/3 cup sliced pitted kalamata olives

3 ounces drained feta cheese, thinly sliced

3 tbsp. chopped fresh chives


  1. Cut off peel and pith from oranges. Cut oranges between membranes to release segments. Heat oil in a large skillet over medium-high heat.

  2. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. 

  3. Add tomatoes, wine and bring to a boil, reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper.

  4. Season halibut fillets with salt and pepper. Arrange halibut in a single layer on top of vegetable mixture in skillet.

  5. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.

  6. Spoon vegetable mixture on plates and add halibut. Garnish with feta cheese on vegetable mixture and halibut. Sprinkle with chives and serve.

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Vaughan, ON  L4L 8N4

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