Oven-Roasted Halibut with Onions, Orange, and California Fresh or Dried Figs
Oven roasted fish is a great way to prepare fish simply. Adding citrus, onions, and figs to Roasted Halibut infuses bold flavors into this easy fish recipe.
Servings 4 servings
- 2 medium red onions about 1 pound, cut into ½-inch wedges
- 2 strips orange zest each about ½ x 2 inches, cut into long thin slivers
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 firm ripe green figs stems trimmed, halved lengthwise*
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
- 4 portions skinless and boneless halibut fillets or steaks about ¾ inch thick, 6 to 8 ounces each
- ¼ cup fresh orange juice
- Preheat the oven to 400°Spread the onions and orange zest in a large (13 x 9-incroasting pan; drizzle with the olive oil; season with salt and a grinding of black pepper. Roast for 15 minutes stirring once. Add the figs (if using dried, see the Variation beloand half of the oregano. Roast until the onions begin to brown at the edges, about 10 minutes. Remove the pan from the oven. Increase the oven temperature to 450°Push the onions and figs to the side in the pan and add the halibut. Drizzle the orange juice over the fish. Sprinkle with the remaining oregano and salt and pepper to taste. Spoon some of the onions on top of the halibut. Return the pan to the oven and roast until the fish is cooked through, 10 to 12 minutes. Serve at once, with the roasted onions and figs spooned over the fish.
*Variation with dried figs: Trim off the stems of 8 Orchard Choice or Sun-Maid California Figs. Combine the figs and 1 cup water in a small saucepan ad heat to a boil. Cook, covered, over low heat until the figs are plumped and tender and most of the water has been absorbed 20 to 25 minutes. Cool; then drain and cut the figs in half. The figs can be prepared 2 or 3 days ahead and refrigerated, tightly covered, until ready to use. Marie Simmons, award-winning cookbook author and fig lover, created this delicious recipe for her cookbook, Fig Heaven. Photography David Campbell