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Vital Choice at Home
Roasted Halibut with Fennel and Orange

A really quick recipe that's wonderfully light but bursting with flavor

Welcome to Vital Choice at Home!
 
This series features me, Michelle – a writer and soccer mom from the Rocky Mountains – my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.
 
(Click here to learn more about me, below.)
 
I want to feature the products and preparations you’re curious about.
 
Have a suggestion? Question? Recipe you want me to test?
 
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Vital Choice at Home: Roasted Halibut with Fennel and Orange
 
One thing I honestly love about the arrival of wintery weather here in the Colorado Rockies is the need to stay in and be creative in the kitchen.
 
A desire to avoid unnecessary trips to the store sends me to the freezer and pantry and forces me to get inventive when it comes to a healthy lunch.
 
This recipe was born out of necessity – my fridge was mostly bare, but I managed to rummage together enough fresh produce to make this incredible roast halibut.
 
I was inspired by a wonderful recipe from the website Pinch and Swirl, created by an Oregon-based food blogger named Marissa.
 
Even though my kitchen is filled with over 80 cookbooks, it’s often fellow food writers who influence how I cook and the meals I make each day.
 
Why halibut makes the perfect light lunch
With a light, mild flavor and delightful texture, Alaskan halibut is the perfect blank culinary canvas. 
 
It readily takes on the flavors of whatever it’s cooked with, and it roasts up to moist, silky perfection in just 10 minutes.
 
Halibut is quite lean and a wonderful source of protein – I used petite 4 oz. portions (just 124 calories!), perfect for lighter appetites or mid-day meals.
 
A quick and simple recipe (with a few notes on possible substitutions)
This recipe comes together in just 20 minutes from start to finish and is big on flavor while being fresh and healthy, with very little added fat.
 
And it’s easy to swap out my basic ingredients with whatever you have on hand. I also feel somewhat victorious, since my first attempt with wild Alaskan halibut was just shy of disastrous, due to a number of errors on my part.
 
I made this meal for just myself on a cold, blustery day, but the recipe is written for two.
 
You can easily scale this up or down, depending on how many you need to feed, and you can use 6-oz. portions in place of the 4-oz. portions … you may need to cut them a bit longer.
Roasted Halibut with Fennel and Orange
1 fresh fennel bulb (or shallots or onion)
1 clove garlic
2 teaspoons organic extra virgin olive oil (plus enough to prep your baking dish)
2 petite 4-oz. portions of Vital Choice wild Alaskan halibut, thawed
¼ cup white wine (or orange juice or lemon juice)
1 orange
2 tablespoons Kalamata olives (feel free to substitute other cured olives or capers)
  1. Preheat the oven to 400º.
  2. Prepare a baking dish with a light coat of olive oil (see my note at the end of this recipe about keeping cleanup simple).
  3. Remove the stalks from the fennel bulb and reserve the tender fronds. Cut off the root end of the fennel bulb, remove the hard core from the center, then thinly slice the bulb with a kitchen knife or mandolin slicer.
  4. Heat olive oil in a sauté pan over medium heat. Mince the garlic clove, then sauté the fennel and garlic for five minutes, until fennel softens and garlic begins to brown. Season with salt and pepper.
  5. While the fennel cooks, remove the peel and pith from the orange. To do so, cut off the top and bottom of the orange, exposing the flesh. 
  6. Using a sharp paring knife, cut down the sides of the orange, removing all of the peel and white pith, leaving just the flesh. Then cut the orange into slices along the middle in to circular sections.
  7. Halve the olives, making sure to remove any olive pits.
  8. After 5 minutes, or when fennel is tender, turn heat up to medium-high, add the white wine and simmer for 1-2 minutes. Pour the fennel, wine and garlic mixture in the bottom of your baking dish.
  9. Season halibut with salt and pepper and place atop fennel mixture, then top with orange segments and olive pieces.
  10. Roast for 10 minutes or until halibut is just beginning to flake. Enjoy!
One final note: To keep cleanup to a minimum, feel free to use one pan. Sauté the fennel and garlic in an oven-proof pan, add the wine and let it reduce, then lay the seasoned halibut, orange slices and olives on top and roast in the oven. Simple!
 
My rating: 4 out of 4 stars
 

A Note from Michelle
 
Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare.
 
 
 
While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.
 
I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.
 
I want this series to feature the products and preparations you’re curious about.
 
 
 
 
Have a suggestion? Question? Recipe you want me to test?
 
 
 
 
Email me and help to shape this series.
 
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