Any firm, white fish may be substituted for the halibut. In the summer, this is a good dish to prepare on an outdoor grill.
For the halibut and marinade:
- 6 halibut fillets (about 4 ounces each), bones removed
- Sea salt
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- Grated zest of one lemon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
For the walnut pomegranate relish:
- 1/2 cup thinly sliced fennel*
- 1/2 cup coarsely chopped toasted California walnuts
- 1/2 cup pomegranate seeds
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 2 green onions, minced, including white and green parts (about 1/4 cup)
- 1/4 cup chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
*Note: You will need only a part of a fennel bulb to get the required amount. Use the remaining fennel, thinly sliced, in a salad or soup.
- To prepare the halibut and marinade, put the fish in a baking dish or pan just large enough to hold it in one layer (don’t use an aluminum container). Season each piece with a pinch of salt. In a small bowl or glass measuring cup, whisk together the orange juice, lemon juice, lemon zest, olive oil, mustard and cayenne. Pour 1/2 cup of the marinade over the halibut, and turn the fish to coat it well. Cover and marinate in the refrigerator for 20 minutes. You will have a little marinade remaining; set it aside for serving.
- While the fish marinates, make the relish by combining the fennel, walnuts, pomegranate seeds, olives, onions, mint, olive oil, lemon juice, salt and pepper in a bowl. Stir and toss gently to combine, then set aside until ready for serving, tossing occasionally.
- To cook the halibut, preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all the fillets without crowding.
- Remove the fillets from the marinade (discard the used marinade) and pat them dry with paper towels and place in the prepared pan. Bake for 10-12 minutes, until the flesh is opaque and flakes easily. To be certain the fish is cooked through, push a fork straight down in the flesh and take a look; the fish is done when it is no longer translucent. Transfer the fish to a platter or plates and drizzle each piece with a little of the reserved marinade. Top each serving with walnut pomegranate relish.