Halibut With Orange Salsa

• 1 cup orange juice
• 1-1/4 teaspoons Caribbean jerk seasoning, divided
• 4 halibut fillets (6 ounces each)
• 1/2 cup panko (Japanese) bread crumbs
• 2 teaspoons grated orange zest
• 1/2 teaspoon salt
• 2 plum tomatoes, seeded and chopped
• 1 large navel orange, peeled, sectioned and chopped
• 1/4 cup pitted Greek olives, chopped
• 2 tablespoons minced fresh basil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes.
2. Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased
3. .
4. Bake at 400u0b0 for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork.
5. In a small bowl, combine the salsa ingredients. Serve with halibut.

orange juice, caribbean jerk seasoning, bread crumbs, orange zest, salt, tomatoes, orange, olives, fresh basil, olive oil, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/halibut-with-orange-salsa/ (may not work)