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Halibut with Smoky Orange Vinaigrette

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Prep Time 3 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Olivia's Blood Orange Olive Oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon smoked paprika divided
  • 4 6-ounce firm fish fillets such as halibut, snapper, or salmon
  • 2 teaspoons Olivia's Blood Orange Olive Oil
  • 1/4 teaspoon pepper

Method
 

  1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  2. Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
  4. Drizzle reserved vinaigrette over cooked fish.

Notes

The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.