- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Moderate
- Favorited: 15 Times
Thick pieces of fresh fish fillet retain their moisture and flavor if ovenroasted at a high temperature for a short time. Escolar, salmon, halibut, cod, and moonfish (opah) all work with this method. I prefer fresh, green figs (Calimyrna, Kadota, Desert King) in this recipe; their color is stunning next to the red onion. But if you are using white or yellow onion, use Black Mission figs. Chopped steamed broccoli, or another bitter green vegetable, makes an excellent accompaniment.
- 2 medium red onions (about 1 pound), cut into ½-inch wedges
- 2 strips orange zest, each about ½ × 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 ¾ inch thick,6 to 8 ounces each
- ¼ cup fresh orange juice
1. Preheat the oven to 400°F.
2. Spread the onions and orange zest in a large (13 × 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 450°F.
3. 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.
4. 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.
© 2004 Marie Simmons
Nutritional information is based on 1/8 teaspoon added salt per serving and using 6oz halibut fillets.
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