
Steamed Halibut Fillets
with Blood Oranges, Tomato, Feta & Olives
Serves 4
Ingredients:
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3 tsp. Toppits thinly sliced garlic cloves (or 3 cloves garlic, thinly sliced)
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6 (5-6oz) Halibut fillets or 3 (8-12oz) fillets cut in half
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3 large oranges or blood oranges
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3 tbsp. olive oil
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3 cups thinly sliced red onions
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1 1/2 ounce cans diced tomatoes in juice
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1 cup dry white wine
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1/3 cup sliced pitted kalamata olives
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3 ounces drained feta cheese, thinly sliced
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3 tbsp. chopped fresh chives
Directions:
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Cut off peel and pith from oranges. Cut oranges between membranes to release segments. Heat oil in a large skillet over medium-high heat.
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Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes.
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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.
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Season halibut fillets with salt and pepper. Arrange halibut in a single layer on top of vegetable mixture in skillet.
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Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
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Spoon vegetable mixture on plates and add halibut. Garnish with feta cheese on vegetable mixture and halibut. Sprinkle with chives and serve.