Seared Halibut with a Tangy Marmalade Glaze

Seared Halibut with a Tangy Marmalade Glaze

A colorful blend of orange, avocado, hazelnuts and dried cranberries gives the Seared Halibut with a Tangy Marmalade Glaze a bright and vibrant flavor. Serve it on a bed of protein-rich quinoa or couscous for extra nutritional value.


1 avocado, pit removed
1 (8-ounce) can mandarin oranges, drained
4 (6-ounce) halibut fillets, skinned and trimmed
sea salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons orange marmalade
hot cooked quinoa or couscous
¼ cup dried cranberries
⅓ cup hazelnuts, toasted and chopped


Cut avocado into ¼-inch cubes and set aside. Rinse halibut and pat dry. Sprinkle lightly with salt and pepper.

Pour oil into a large nonstick frying pan over medium-high heat. When hot, add halibut and cook, turning once, until opaque but still moist looking at the center of the thickest part, about 6 minutes total. Spread marmalade evenly over each piece of fish.

Mound couscous on dinner plates. Place a piece of fish on top of couscous and arrange avocado and orange segments over the fish. Sprinkle evenly with cranberries and hazelnuts.

Serves 4

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