Grilled Halibut with Cara Cara Navel Orange and Walnut Romesco Recipe

Pittman & Davis

Considered to be one of the country’s favorite fish, Halibut is a staple dish along the Northwest seaboard. Its’ white, firm meat offers a fresh delicious taste with a gentle flavor that makes it perfect for frying and grilling. Unlike other fish, Halibut has a mild, sweet-tasting flesh that pairs well with seasoning like pesto, basil, and citruses like Cara Cara Navel Orange and lemon juice.

Halibut with Citrus

Halibut is a healthy food that contains numerous nutrients that are good for the body, especially the heart. It contains omega-3, niacin, magnesium, phosphorus, and vitamin B complex that are well known for lowering cholesterol levels, helping prevent heart diseases, and keeping the heart healthy. Halibut is also a good source of high-quality protein and fatty acid. Prepare Halibut with citrus fruit like the sweet, flavor-rich Cara Cara Navel Orange that is high in vitamins A and C, dietary fiber, folate, and lycopene and you will surely be thrilled with the results.

How to make Grilled Halibut with Cara Cara Navel Orange and Walnut Romesco

Prep Time: 15 mins

Marinate: 1 hr

Grill Time: 4 mins (per side)

Yield: 4 servings


For the Fish:

  • 4 8-ounce halibut fillets
  • ½ cup extra-virgin olive oil, divided (for a reduced-fat version: Use only 1/3 cup of olive oil instead of 1/2 cup)
  • 2 Pittman & Davis Cara Cara Navel Oranges
  • 3 cups arugula leaves
  • ½ red onion
  • 2 tablespoons sherry vinegar
  • salt
  • freshly ground black pepper

For the Romesco:

  • 1 Pittman & Davis Cara Cara Navel Orange
  • ½ shallot
  • 1 clove garlic
  • ¼ cup walnuts
  • ½ teaspoon sweet smoked paprika
  • 1 teaspoon sweet paprika
  • 2 tablespoons sherry vinegar
  • 2/3 cup extra virgin olive oil
  • 1 teaspoon salt


  1. Prepare barbeque or grill pan (medium-high heat). Brush each halibut fillet with 1 tablespoon olive oil. Sprinkle with salt and pepper. Grill until opaque in center, about 4 minutes per side.
  2. Cut away the peel and white pith from the oranges and cut out orange segments. Slice the red onion and toss with orange segments, sherry vinegar and remaining olive oil (For normal recipe this is 1/2 cup olive oil minus 1 tablespoon used in step 1. For reduced fat recipe, this is 1/3 cup olive oil minus 1 tablespoon used in step 1). Allow mixture to marinate for 1 hour.
  3. Toss the orange and onion mixture with the arugula and season with salt and freshly ground pepper. Divide arugula among 4 plates, top with grilled halibut fillets and a healthy dollop of Romesco.

For the Romesco:

  1. Cut the orange into six wedges. Remove the inner white skin and seeds.
  2. Cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and orange. Purée on high speed until the orange begins to break down. Add the walnuts, paprika and sherry vinegar and continue to purée. Add the olive oil in a steady stream until fully incorporated and season with salt. (This sauce can be made ahead and will stay fresh up to 1 week in your refrigerator.)

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