Slow-Roasted Alaska Halibut with Citrus and Smashed Olives

The vibrant citrus flavor paired with the salty brine of olives is the ideal combo to match the tender and savory slow-roasted wild caught Alaska halibut. This slow-roasted halibut is actually a quick and easy meal as fish never really takes as long as other meats to cook. And adding salty green olives to any dish is a delicious idea. Pair it with brown rice, quinoa, or another grain and you are set for a fast and healthy dinner!

Slow-Roasted Alaska Halibut with Citrus and Smashed Olives

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes

Author: Alaska Seafood Marketing Institute

Ingredients

4 Popsie’s wild caught Alaska halibut portions (thawed, if frozen)
Kosher salt, to taste
Freshly ground black pepper, to taste
7 tablespoons extra-virgin olive oil, divided
2 pounds mixed citrus, such as naval, Cara Cara, or blood oranges, and grapefruit
2 large shallots, thinly sliced
1 cup *Castelvetrano olives, pitted and smashed
1 teaspoon mild chile flake, such as Aleppo pepper or gochugaru (or 1/2 teaspoon red pepper flakes)
1/2 cup roughly chopped fresh parsley or dill
Toasted bread or cooked grains (such as farro or quinoa), for serving

Directions

Step 1: Cook the fish

Heat the oven to 300ºF. 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 to 25 minutes.

Step 2: Make the citrus and olive topping

While the fish bakes, use a knife or your hands to peel the citrus, slice it 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 OK if the olives start to take on color, but not necessary). Turn off the heat, stir in the chile flakes if using, and let sizzle for 30 seconds. Stir the warm olives into the citrus mixture.

Step 3: Plate and serve

Serve the fish topped with the olive-citrus mixture and parsley or dill, along with toasted bread or grains for sopping up the juice.

Recipe Note

*Castelvetrano olives area Sicilian green olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty texture.

Slow-Roasted Alaska Halibut with Citrus and Smashed Olives