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Halibut with Smoky Orange Vinaigrette

Prep Time 3 minutes
Cook Time 8 minutes

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

Instructions

  • Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
  • Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
  • 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.
  • Drizzle reserved vinaigrette over cooked fish.

Notes

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