Grilled Halibut with Orange and Walnut Romesco and Arugula - Cincinnati News, FOX19-WXIX TV

Grilled Halibut with Orange and Walnut Romesco and Arugula

Grilled Halibut with Orange and Walnut Romesco and Arugula
Yields 4 servings

Romesco is a classic sauce hailing from Spain. While usually it is made up of finely ground tomatoes, peppers, garlic, almonds and olive oil, in this version the bold flavor of seasonal blood oranges is the star! This sauce can be made ahead and will stay fresh for up to one week in your refrigerator.

  • 4 8-ounce halibut fillets
  • 1/2 cup extra-virgin olive oil, divided
  • 2 medium-sized California navel oranges
  • 3 cups arugula leaves
  • 1/2 red onion
  • 2 tablspoons sherry vinegar
  • 3 cups arugula leaves
  • salt
  • fresh ground black pepper

For the romesco:

  • 1 California navel orange
  • 1/2 shallot
  • 1 clove garlic
  • 1/4 cup walnuts
  • 1/2 teaspoon sweet smoked paprika
  • 1 teaspoon sweet paprika
  • 2 tablespoons sherry vinegar
  • 2/3 cup extra virgin olive oil
  • 1 teaspoon salt

Preparation

For the romesco:

Cut the navel orange into six wedges. Remove the inner white skin and seeds. Cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and orange. Puree on high speed until the orange has begun to break down. Add the walnuts, paprikas and sherry vinegar and continue to puree. Add the olive oil in a steady stream until fully incorporated and season with salt.

For the dish:

Cut away the peel and white pith from the navel orange. Cut the oranges into 1/4 inch rounds. Slice the red onion and toss with the rounds of oranges, sherry vinegar, remaining olive oil. Allow the oranges and red onions to marinate one hour.

Prepare barbecue or grill pan (medium-high heat). Brush each halibut fillet with 1 tablespoon olive oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.

Toss the oranges and red onions with the arugula and season with salt and fresh ground pepper. Divide arugula among 4 plates; top with grilled halibut, a healthy dollop of the navel orange romesco and garnish with the navel orange rounds.


Recipe courtesy of Chef Jill Davie of JOSIE Restaurant, Santa Monica, CA

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