Oven-Roasted Halibut with Onions, Orange, and Fresh or Dried Figs
- 2 medium red onions (about 1 pound), cut into 1/2-inch wedges
- 2 strips orange zest, each about 1/2 x 2 inches, cut into long thin slivers
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 firm ripe green figs, stems trimmed, halved lengthwise
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
- 4 portions skinless and boneless halibut fillets or steaks, about 3/4 inch thick,6 to 8 ounces each
- 1/4 cup fresh orange juice
- Preheat the oven to 400F.
- Spread the onions and orange zest in a large (13 x 9-inch) roasting pan; drizzle with the olive oil; season with salt and a grinding of black pepper.
- Roast for 15 minutes, stirring once.
- Add the figs (if using dried, see the Variation below) and half of the oregano.
- Roast until the onions begin to brown at the edges, about 10 minutes.
- Remove the pan from the oven.
- Increase the oven temperature to 450F.
- Push the onions and figs to the side in the pan and add the halibut.
- Drizzle the orange juice over the fish.
- Sprinkle with the remaining oregano and salt and pepper to taste.
- Spoon some of the onions on top of the halibut.
- Return the pan to the oven and roast until the fish is cooked through, 10 to 12 minutes.
- Serve at once, with the roasted onions and figs spooned over the fish.
- Variation with dried figs: Trim off the stems of 8 dried Calimyrna or Black Mission figs.
- Combine the figs and 1 cup water in a small saucepan and heat to a boil.
- Cook, covered, over low heat until the figs are plumped and tender and most of the water has been absorbed, 20 to 25 minutes.
- Cool; then drain and cut the figs in half The figs can be prepared 2 or 3 days ahead and refrigerated, tightly covered, until ready to use.
red onions, orange zest, extra virgin olive oil, kosher salt, green figs, oregano, orange juice
Taken from www.cookstr.com/recipes/oven-roasted-halibut-with-onions-orange-and-fresh-or-dried-figs (may not work)