Tart citrus and briny olives are a perfect complement for the mild and tender Alaskan Halibut, slowly roasted.


  • 4 Alaska Halibut fillets, thawed
  • Kosher salt
  • Ground black pepper
  • 7 tablespoons extra-virgin olive oil, divided
  • 2lbs. mixed citrus, such as naval, blood oranges, or grapfruit
  • 2 large shallots, thinly sliced
  • 1 cup Castelvetrano olives, pitted and smashed
  • 1 /2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped parsley or dill
  • Toasted bread or cooked grains for serving (optional)


Cook the fish:

Heat the oven to 300F. Season the fish on both sides with salt and pepper, then place on a parchment-lined sheet pan. Drizzle with 3 tablespoons of olive oil, gently toss to coat, and bake until the fish is opaque and flakes easily with a fork – 20-25 minutes.

Make citrus and olive topping:

While the fish bakes, use a knife or your hands to peel the citrus, slice into 1/2 inch wedges, and place in a medium bowl with the shallots. Season with salt and set aside.

Heat the remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add the olives and cook, tossing regularly, until sizzling and warmed through  – about 3 minutes (it’s okay if the olives start to take on color, but not necessary). Turn off the heat, stir in the chili flakes and let sizzle for 30 seconds. Stir the warm olives into the citrus mixture.

Plate and serve:

Serve the fish topped with the olive-citrus mixture and parsley or dill. Enjoy!


Recipe courtesy of ASMI.