Sweet tangerines balance the briny olive tapenade in this quick and healthy fish recipe, making a flavor-packed topping for halibut. Try the tapenade on chicken or lamb too.
Makes: 4 servings
Serving Size: 4 oz. fish each
- 3-5 Pixie tangerines or clementines, divided
- 1/4 cup pitted Kalamata or green olives
- 1 teaspoon capers, rinsed
- 1 small clove garlic, minced
- 1 teaspoon finely chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds halibut (see Tip), cut into 4 portions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Grate 1/2 teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice. Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice.
- Peel the remaining fruit and cut into 1/4-inch slices. Arrange 4 “beds” of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion.
- Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness.
Tips & Notes
- Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
Per serving: 211 calories; 7 g fat (1 g sat, 5 g mono); 69 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g total sugars; 27 g protein; 1 g fiber; 360 mg sodium; 731 mg potassium.
Nutrition Bonus: Vitamin C (49% daily value), Vitamin B12 (26% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 fruit, 1 fat, 3 1/2 lean meat