Recipe Image

Roasted Halibut with Banana-Orange Relish

  • 15 m
  • 25 m
EatingWell Test Kitchen
“Sweet bananas combined with oranges, cilantro and lime juice create a fresh relish to serve with mild, white-fleshed fish, or try it alongside roast chicken or pork.”


    • Fish
    • 1 pound halibut, cod (see Tips) or other white-fleshed fish
    • ½ teaspoon ground coriander
    • ¼ teaspoon kosher salt
    • Banana-Orange Relish
    • 2 ripe bananas, diced
    • ½ teaspoon freshly grated orange zest
    • 2 oranges, peeled, segmented (see Tips) and chopped
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons lime juice
    • ½ teaspoon ground coriander
    • ¼ teaspoon kosher salt


  • 1 To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
  • 2 Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
  • 3 Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
  • 4 To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.
  • Make Ahead Tip: Cover the relish and refrigerate for up to 2 hours.
  • Tips: Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at
  • To segment (or suprême) an orange: 1. Slice both ends off the fruit. 2. With a sharp knife, remove the peel and white pith; discard. 3. Cut the segments from the surrounding membranes.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
ALL RIGHTS RESERVED © 2019 Printed From 11/20/2019