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Halibut Steamed with Oranges, Tomatoes, and Olives

4.3(43)

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Ingredients (10)

serves

3 large orangesorange
3 tablespoons olive oilolive-oil
3 cups thinly sliced red onionsred-onion
3 garlic cloves, thinly slicedgarlic
1 1/2 14 1/2-ounce cans diced tomatoes in juice
1 cup dry white winewhite-wine
1/3 cup sliced pitted Kalamata olives
6 5- to 6-ounce halibut fillets
3 ounces drained feta cheese, thinly sliced
3 tablespoons chopped fresh chiveschive

Instructions (3 steps)

01Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
02Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
03

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