Halibut is a cold-water fish, highly valued for its firm meat and mild flavor, which has become a favorite in many kitchens around the world. Its name derives from the English word "halibut," and in several Latin American countries, it is simply known as halibut or flounder, although these terms are not so common. In Mexico, for example, it can be found under the name Pacific flounder, given its marine origin in this region. Baking halibut with citrus is a recipe that highlights the fish's natural flavors, combining the fresh and vibrant taste of citrus with the delicate texture of halibut. This recipe also provides a light and healthy way to enjoy this fish, which is highly prized on the coasts of the northern United States and Canada, where it is traditionally caught. Throughout Latin America, although halibut is not as common as other fish, this preparation inspires similar versions with local fish, using fresh ingredients and simple techniques that reflect the region's gastronomic richness.
How to Make Baked Halibut with Citrus
Ingredients: Halibut fillets, butter, onion, garlic cloves, fresh parsley, orange zest, salt, black pepper, frozen concentrated orange juice, fresh lemon juice.
Oven Baking:
Rinse the halibut with cold water and dry with paper towels.
Place the halibut in a 9" x 13" baking dish.
Preheat the oven to 400 degrees Fahrenheit.
In a skillet, add butter, onion, and garlic.
Sauté until translucent.
Remove from heat.
Incorporate the parsley, orange zest, salt, and pepper.
Spread the mixture over the halibut fillets.
In a small bowl, mix the orange juice and lemon juice.
Drizzle the juice over the fillets, but be careful not to wash away the onion and garlic mixture.
Bake the fish in the preheated oven at 400 degrees Fahrenheit for 20 to 22 minutes, flipping after about 10 minutes.
Continue cooking until the time is up or until the fish flakes easily with a fork.
Do not overcook the fish.
Pour the hot juices over the fish.
Serve immediately.
Microwave Cooking:
Prepare and arrange the fish and the onion and garlic mixture as indicated.
Reduce the orange juice by 2 tablespoons.
Cover the fish with vented plastic wrap.
Cook on high power for 4 minutes.
Flip the fish and cook for another 3 to 4 minutes on high power or until the fish flakes easily with a fork.
Pour the juices over the fish and serve immediately.
If desired, serve with tartar sauce.
