Halibut With Tomato, Orange, and Dill

Halibut With Tomato, Orange, and Dill
John Kernick
Olives, oranges, and tomatoes lend a bright, sunny bite to the mild halibut.

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Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
medium yellow onion, thinly sliced
1
cup
green olives, pitted and halved
2
medium navel oranges, peeled, separated into segments, membranes removed
1
28-ounce can diced tomatoes, undrained
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
1 1/2
pounds
halibut, skin removed, cut into 2-inch pieces
1/4
cup
fresh dill, chopped

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes.
  3. Add the salt and pepper. Place the fish in the pan and spoon the sauce over it. Cover and simmer until cooked through, about 7 minutes.
  4. Divide the fish and sauce among individual plates and sprinkle with the dill.
Tara Bench
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Fat 12 g
  • Sat Fat 1 g
  • Cholesterol 54 mg
  • Sodium 1038 mg
  • Carbohydrate 23 g
  • Fiber 5 g
  • Sugar 13 g
  • Protein 38 g
What does this mean? See Nutrition 101.

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