CITRUS
TEA–RUBBED HALIBUT
WITH ORANGE–FENNEL ORZO SALAD
Delicate Citrus Herbal Tea
Rub and mild sautéed halibut were made for each other.
Here, the fish is served with a refreshing salad of raw fennel, orzo,
and orange segments. This fast,
all-in-one dish is especially welcome in summer.
Serves 4
-
1⁄2
cup Citrus Herbal Tea Rub
-
Four
6-ounce halibut fillets
-
2
tablespoons grapeseed or canola oil
-
2 cups
cooked orzo (from 11⁄2 cups raw)
-
3
oranges, 2 segmented, 1 juiced
-
Juice of
1 lemon
-
2 medium
fennel bulbs, stalks removed, halved vertically, cored, and sliced
-
1⁄8
inch thick
-
1
tablespoon extra-virgin olive oil, plus more for garnish
-
Kosher
salt and freshly ground black pepper to taste
1.
Spread the rub on a large plate and press the halibut into it on both
sides.
2.
Heat a large sauté pan over medium heat. Add the oil and swirl to coat
the pan. Add
the halibut and sauté, turning once, until the halibut is cooked
through, 4 to 5
minutes per side.
3.
Meanwhile, in a medium bowl combine the orzo, orange segments and juice,
lemon juice, fennel, and
olive oil and toss to coat. Season with salt and pepper.
4.
Divide the salad among 4 serving plates, top with the halibut, drizzle
some olive oil over, and serve.
