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Baked Halibut Recipe With Blood Orange Beet Purée

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5 from 9 votes

This baked halibut recipe is flavorful, beautiful, and easy to make. The halibut sits on a bed of blood orange beet purée that is so impressive while taking only minutes to prepare. Sprinkle with toasted almonds and chives, and you have yourself a gourmet masterpiece!

Picture this: a fresh piece of halibut, a citrusy sweet yet tangy beet purée, smoky and crunchy toasted almonds, and a sprinkle of fresh chives for a pop of green and freshness. You’re only a few steps away from a restaurant-quality meal without the headache!

Finish your halibut dish with easy roasted parsnips (an incredible root veggie with a potato-like texture and a sweet, nutty flavor). If you’re looking for a different roasted vegetable side dish, Roasted Maple Glazed Carrots are another delish option.

Looking for other recipes that are oh-so picturesque? Bruschetta Chicken and Ricotta Toast With Hot Honey and Pistachios are two of my favorites!

FeedFeed Magazine Featured Recipe

Why You’ll Love This Halibut Recipe

  • Looks like a magazine…
  • BUT it’s easy to make!
  • Healthy yet satisfying
  • Perfect for any season (winter/fall vegetables but bright spring/summer colors!)

Ingredient and Substitutions

  • Halibut fillet – halibut is a mild white fish with a firm texture. If halibut isn’t available or is too expensive at your local grocery store or fish market, I recommend cod fillets, which can be baked the same way and are readily available and usually cheaper!
  • Cooked beets – I recommend using cooked, plain beets that are vacuum sealed. You can usually find them in your local grocery store, typically in the produce section. My favorite brand is Love Beets (this is not an ad). Or you can roast your own beets by wrapping them in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool, and peel.
  • Blood orange – squeeze your own blood orange juice or buy it pre-squeezed if you can find it. For the ½ cup of juice required in this recipe, you’ll need 1-2 blood oranges. You can substitute regular freshly squeezed orange juice if you can’t find blood oranges.
  • Sliced almonds – sliced almonds that have been toasted in the oven are the perfect smoky, crunchy garnish.
  • Extra virgin olive oil – olive oil is used to bake your halibut and parsnips.
  • Sherry wine vinegar – sherry wine vinegar is a rich, nutty, and slightly sweet vinegar. It is the perfect vinegar to round out the beet purée. Substitutions include rice wine vinegar or white wine vinegar.
  • Fresh chives – chives add a touch of green and sweet onion flavor.
  • Parsnips (optional) – parsnips are an optional “side” with your baked halibut. They remind me of a cross between a carrot and a turnip taste-wise. They have a starchy potato-like texture. They’re really yummy when caramelized in the oven, paired with the blood orange beet purée.

How to make This Halibut Recipe

Make the purée in just 5 minutes and pop the halibut and the parsnips in the oven at the same time! Quick and easy.

  1. Toast almonds.

    Preheat oven to 400 degrees. Toast almonds on a baking sheet or foil for 2-3 minutes until golden. Set aside.

  2. Prep halibut.

    Place halibut in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.

  3. Make purée.

    In a blender, add cooked beets, blood orange juice, sherry wine vinegar, and salt and pepper to taste. Blend until smooth.

  4. Prep parsnips (optional).

    Place parsnips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

  5. Bake.

    Place both the halibut and the parsnips in the oven at 400 degrees. Bake halibut for 10-15 minutes, and the parsnips for 15-20 minutes. Halibut is done when the thickest part is opaque (not glossy), or it registers 135-145 degrees depending on your doneness preference. Parsnips are done when they are caramelized and fork tender.

  6. Plate.

    Add a few spoonfuls of purée to plates or bowls, spreading out so the halibut can sit on top of it. Add halibut fillets. Sprinkle with toasted almonds and chives. Add parsnips (optional).

Tips and Tricks

  • You can make your blood orange beet puree up to 3 days in advance. Remove from the refrigerator 30-45 minutes before serving.
  • You can also roast parsnips ahead of time, reheating in a 350 degree oven for about 10 minutes until warm.
  • You can toast your almonds days ahead too!
  • Buy your halibut no more than 2 days ahead of baking.

Storage and Reheating

  • You can store cooked halibut in the fridge for up to 3 days, reheating in a 350 degree oven for 10-15 minutes until warm (or enjoy chilled!).
  • The purée, parsnips and garnishes will keep well for up to 3 days. The purée is best served room temperature. Warm the parsnips in a 350 degree oven for 10 minutes.

Frequently Asked Questions (FAQs)

What is halibut?

Halibut is the largest flatfish in the ocean! It’s a relatively common white fish with a firm, mild flesh.

What are some substitutions for halibut?

Cod fillet is the best substitute for halibut. Cod is flakier and milder in flavor. Cod is usually less expensive than halibut as well.

Is halibut healthy?

Halibut is low in fat and high in nutrients.

What does halibut taste like?

Halibut has a meaty texture and relatively mild, slightly sweet flavor.

How do I know when halibut is done?

Halibut is done when the thickest part of the fillet is opaque (not translucent). Depending on your preference, done temperature can range from 135-145 degrees.

More Fish Recipes You’ll Love!

Baked Halibut Recipe With Blood Orange Beet Purée

This baked halibut recipe is flavorful, beautiful, and easy to make. The halibut sits on a bed of blood orange beet purée that is so impressive while taking only minutes to prepare. Sprinkle with toasted almonds and chives, and you have yourself a gourmet masterpiece!
5 from 9 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: any season
Servings: 2 dinner portions (or 4 appetizers)
Calories: 726kcal
Author: TastefullyGrace

Equipment

  • Blender

Ingredients

  • 1 pound halibut fillet cut into 2 or 4 pieces
  • ½ pound plain cooked beets
  • ½ cup blood orange juice
  • ¼ cup sliced almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry wine vinegar
  • Small handful fresh chives snipped
  • Salt and pepper to taste

Roasted Parsnips (Optional)

  • ¾ pound parsnips peeled and sliced into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Toast almonds on a baking sheet or foil for 2-3 minutes until golden. Set aside.
  • Place halibut in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.
  • In a blender, add cooked beets, blood orange juice, sherry wine vinegar, and salt and pepper to taste. Blend until smooth.
  • Optional: place parsnips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
  • Place both the halibut and the parsnips in the oven at 400 degrees. Bake halibut for 10-15 minutes, and the parsnips for 15-20 minutes. Halibut is done when the thickest part is opaque (not glossy), or it registers 135-145 degrees depending on your doneness preference. Parsnips are done when they are caramelized and fork tender.
  • Add a few spoonfuls of purée to plates or bowls, spreading out so the halibut can sit on top of it. Add halibut fillets. Sprinkle with toasted almonds and chives. Add parsnips (optional).

Video

YouTube video

Notes

  • If you can’t find cooked beets, you can roast your own beets by wrapping them in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.
  • For the ½ cup of juice required, you’ll need 1-2 blood oranges.

Nutrition

Serving: 1dinner portion | Calories: 726kcal | Carbohydrates: 50g | Protein: 49g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 111mg | Sodium: 262mg | Potassium: 2204mg | Fiber: 13g | Sugar: 22g | Vitamin A: 313IU | Vitamin C: 66mg | Calcium: 134mg | Iron: 3mg
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Welcome to my kitchen! Cooking and baking with the seasons has been a part of my life since I was just a little kid. Here in New England, seasonal cooking is more than the fresh produce available during that time of year. It’s the “feeling” that you get when making popsicles or grilled meats in the summer, or a warm bowl of pasta in the winter! Whether it’s Spring, Summer, Fall, Winter or any holiday in between, I hope these recipes satisfy your seasonal cravings.

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