Old School Middle Eastern Recipes with Some Modern Day Twists

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

This dish has flakey, light halibut glazed with a rich and smoky pomegranate molasses and blood orange sauce. It is then garnished with briny green olives and bright herbs. Best part though – it all comes together in 30 minutes. 30 MINUTES.

Lets take a moment to chat about pomegranate molasses. Man, is that stuff good. It is a staple in any Middle Eastern pantry, and really should be a universal pantry (or fridge) staple. You can pair it with any kind of protein -fish (…ahem halibut), poultry, lamb, meat– or vegetables. I love using it in vinaigrettes when making a salad. Pomegranate molasses is made by reducing pomegranate and lemon juice down, with or without sugar. What your left with is a rich and tart syrup that is not overly sweet. I usually buy it at Middle Eastern stores or the international food aisle of grocery stores. You can also buy it on Amazon, but I find it is more expensive there.

Feel free to roast up some vegetables on the same sheet pan as your halibut. I made broccoli florets, which I tossed in a little olive oil, salt and pepper, and they cooked in the same amount of time as the halibut. Pair it all with some rice or any grain of choice and it’s a perfect meal.

Pomegranate Molasses and Blood Orange Glazed Halibut with Olives and Herbs

This dish has flakey, light halibut glazed with a rich and smokey pomegranate molasses and blood orange sauce. It is then garnished with briny green olives and bright herbs.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch, Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Pomegranate Molasses and Blood Orange Glaze

  • 2 tbsp pomegranate molasses
  • 2 tbsp juice of a blood orange (~juice of 1 blood orange)
  • ½ zest of blood orange, reserve other half
  • 2 garlic, smashed and coarsely chopped
  • 2 tbsp butter, unsalted or salted, (if using salted, decrease amount of salt below)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • tsp soy sauce
  • ½ juice of a lemon
  • 1 tbsp honey
  • ¼ tsp salt
  • 1.5 lbs halibut, ~4 pieces

Olives and Herbs

  • ½ cup green olives, pitted, smashed and coarsely chopped. (Castelvetrano is a great option)
  • cup flat leaf parsley, coarsely chopped, stems included
  • 5-6 mint leaves, stems removed, chopped
  • 3 tbsp olive oil
  • ½ zest of blood orange
  • pinch of flakey salt or table salt to garnish at end

Instructions
 

  • Preheat oven to 425F
  • Remove halibut from fridge and place on baking sheet lined with parchment paper. Sprinkle flesh with salt and allow to sit on counter.

Pomegranate Molasses and Blood Orange Glaze

  • To make the glaze, start by melting butter over medium heat on your stove top.
  • Once melted, add olive oil and garlic and cook for ~1min., avoid browning the garlic. Now add blood orange, pomegranate molasses, soy sauce, smoked paprika, lemon juice, salt and honey and mix until combined. Allow to cook on medium heat all together for ~2 minutes to reduce slightly.
  • Reserve ¼ of the glaze and set aside. With remaining glaze brush on tops and sides of halibut.
  • Bake halibut for ~10 minutes. Turn oven to high broil and bake for another ~2-3 minutes until a slightly caramelized color develops on the top of the halibut.
  • Remove halibut from oven. Brush remaining glaze on halibut.

Olives and Herbs

  • While halibut is cooking mix olives, parsley, mint, olive oil and blood orange zest in a bowl.
  • Garnish fish with olives and herbs. Sprinkle with a small pinch of flaky salt or table salt. Enjoy with roasted vegetables and/or and grain of choice!
Keyword blood orange, citrus, fish, halibut, mint, olives, parsley, Pomegranate Molasses



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