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    Home » Condiments & Sauces

    Sear-Roasted Haddock with Blood Orange Salsa

    Published: Mar 20, 2012 · Modified: Apr 21, 2022 by thekitchenprep · This post may contain affiliate links ·

    My health nut of a husband has suggested for years that I get into some organized form of exercise. He says it's because he wants to keep me around for a long time {not because all the confections I bake are visible in my hind quarters}. 😉

    The problem is, I'm not much of a "sporty" girl. 

    I don't like to sweat. I am not extremely competitive. My idea of "lifting weights" is hoisting my 9 pound cast iron skilling onto the stove top. So, you can imagine that finding an exercise regimen that fits my idea of non-torturous semi-enjoyable hasn't exactly been easy.

    A few weeks ago, the hubs showed up with a 10 session package deal for classes at a local fitness studio. {Men. They never learn.} And so, while I was admittedly less jazzed about this little "gift" than I would normally be, I decided to be gracious and humor him by attending the barre exercise{barre... not pole. There's been some confusion when I've mentioned this to other people...} classes they offer.

    I was involved in ballet for most of my youth, so I figured that perhaps my muscles wouldn't balk too much at the "ballerina style muscle sculpting" they mention on their website.

    Let me preface this by telling you that this class is only 30 minutes long. Surely, I could handle half an hour of exercise.

    Yeah, not so much.

    Approximately 15 minutes into the class {And exactly 3 minutes into an intense thigh workout}, I felt a sudden wave of dizziness wash over me. I thought it would pass, so I powered through, not wanting to interrupt the class and embarrass myself in the process.

    When I turned to barre instructor to let her know I wasn't feeling quite right, her expression spoke volumes. My face had lost any trace of color. I was drenched in cold sweat. And apparently, the dimming lights were not a strobe light effect to make the class more exciting. I was thisclose to passing out.

    After a brief "time out" of sitting on the mat and trying not to throw up on everyone's feet sipping some water, I started to feel slightly normal again. Ok, not really. But I had to redeem myself. So I got back up, hung on to the barre for dear life and finished the class with my head held high. {Or at least I think it was. I was still slightly disoriented.}

    The verdict?

    I am not cut out for much more than brisk walks and gentle yoga. In short, I have the exercise ability of a 70 year old woman. Oh well, you can't win 'em all. {I will, however, be finishing out the rest of the classes I have left... so if I suddenly stop posting altogether... you know what did me in.} 😉

    In all seriousness, though, I am hoping that the next class goes a little more smoothly and that I can summon the fitness goddess within. Until then, I'll be eating lots of fresh, healthy meals like this one to help keep me in shape {and more importantly, keep me conscious!}.

    The bright, citrusy flavors from the different kinds of oranges in the salsa are a great compliment to this Sear-Roasted Haddock {and if you're not a fish person, I'm sure it would go great with chicken, too}. Your tastebuds won't even know that you're trying to behave! A perfect dish for introducing some lively flavors into your Spring menu.

    Sear-Roasted Haddock with Blood Orange Salsa
    Slightly adapted from Fine Cooking

    For Blood Orange Salsa:
    ¼ to ½ cup fresh navel or Valencia orange juice
    1 blood orange, cut into segments, segments cut in half
    2 tablespoon minced red onion
    1 tablespoon chopped fresh cilantro
    1 tablespoon extra-virgin olive oil
    1 tablespoon finely grated navel or Valencia orange zest
    Kosher salt and freshly ground black pepper

    For Fish:
    2 skinless halibut fillets
    1 teaspoon finely grated navel or Valencia orange zest
    1 teaspoon chopped dried thyme
    Kosher salt and freshly ground black pepper
    3 Tbs. olive oil

    Position a rack in the center of the oven and heat the oven to 425°F.

    Make the salsa
    In a small saucepan, boil the orange juice over medium heat until reduced slightly, 6-8 minutes. Let cool.
    In a medium bowl, combine the reduced orange juice, blood orange segments*, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.
    *You may want to collect the dripping juice in the bowl as you segment your orange to get all of the orangey deliciousness.
    Cook the haddock
    In a small bowl, mix the orange zest, thyme, 1 teaspoon salt, and a pinch of cracked black pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
    When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color.
    When the fillets are nicely browned, flip them and put the pan in the oven.
    Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.
    « Chewy Lemon Crinkle Cookies
    Chicken with Tomatillo and Cilantro Sauce »

    Reader Interactions

    Comments

    1. Suzie Thomas says

      March 21, 2012 at 4:11 pm

      There are additionally some core workout that target the decrease body. When performing these workout routines, several areas of the physique are labored altogether making it an efficient method to work out.

      Reply

    Trackbacks

    1. Begins Blog says:
      May 18, 2017 at 5:13 am

      Cilantro Blood Orange Salsa

      [...] halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and [...]

      Reply
    2. Chocolate Blog says:
      May 30, 2017 at 11:06 am

      Cilantro Blood Orange Salsa

      [...] pan from the oven and transfer the halibut to serving plates. Spoon some of the [...]

      Reply
    3. Begins Blog says:
      June 11, 2017 at 9:26 pm

      Cilantro Blood Orange Salsa

      [...] s. Remove the pan from the oven and transfer the halibut to serving plates. Spoo [...]

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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