Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
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.
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.
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 seafoodwatch.org.
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