Roasted Halibut with Tangerine & Olive Tapenade

Roasted Halibut with Tangerine & Olive Tapenade

1 Review
From: EatingWell Magazine, March/April 2016

Sweet tangerines balance the briny olive tapenade in this quick and healthy fish recipe, making a flavor-packed topping for halibut. Try the tapenade on chicken or lamb too.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3-5 Pixie tangerines or clementines, divided
  • ¼ cup pitted Kalamata or green olives
  • 1 teaspoon capers, rinsed
  • 1 small clove garlic, minced
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1¼ pounds halibut (see Tip), cut into 4 portions
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper


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  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Grate ½ teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice. Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice.
  3. Peel the remaining fruit and cut into ¼-inch slices. Arrange 4 "beds" of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion.
  4. Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness.
  • 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

Nutrition information

  • Serving size: 4 oz. fish
  • Per serving: 211 calories; 7 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 27 g protein; 31 mcg folate; 69 mg cholesterol; 5 g sugars; 0 g added sugars; 122 IU vitamin A; 29 mg vitamin C; 34 mg calcium; 0 mg iron; 360 mg sodium; 731 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1 fat, 3½ lean meat

Reviews 1

June 26, 2016
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By: EatingWell User
I use this recipe for walleye also.
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