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!
Servings: 2 dinner portions (or 4 appetizers)
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
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