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Roasted Halibut with Tangerine & Olive Tapenade
“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.”
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
1Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2Grate 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.
3Peel 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.
4Bake 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.