"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!"
Baked Halibut With Blood Orange Beet Purée
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A Note from Feedfeed
Hello colder months! This recipe showcases all of winter's finer ingredients, such as blood oranges, beets, and parsnips. Delicately baked halibut is laid upon a gastrique of a tangy beet puree and then garnished with fresh herbs.
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Prep time: 20mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
Baked Halibut & Puree
- 1 pound halibut fillet, cut into desired portions
- 1/2 pound plain, cooked beets
- 1/2 cup blood orange juice
- 1/4 cup sliced almonds, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- Small handful of chives, snipped
- Kosher salt and pepper, to taste
ingredients
Roasted Parsnips (Optional)
- 3/4 pound parsnips, peeled and sliced into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- Kosher salt and pepper, to taste
Method
Step 1
Preheat oven to 400F degrees. Toast almonds on a baking sheet or foil for 2-3 minutes until golden. Set aside.
Step 2
Place halibut in a baking dish. Drizzle with olive oil, and sprinkle with salt and pepper.
Step 3
In a blender, add cooked beets, blood orange juice, sherry wine vinegar, and salt and pepper to taste. Blend until smooth.
Step 4
Optional: place parsnips on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Step 5
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.
Step 6
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).