Baked Halibut, Peanut Crust, Blood Orange Vinaigrette

Servings: 4


1.5# Alaskan Halibut Filet, fresh skin off (portioned into 4 filets)

1/4 cup Peanuts, unsalted and roasted, coarse chop

1 Tbsp Basil, chiffonade

1 Tbsp Cilantro, chiffonade

1/8 Tsp Red Chili powder

1/8 Tsp Onion powder

1/8 Tsp Garlic powder

1 Blood Orange

5 Tbsp Extra Virgin Olive Oil

1/2 Tsp Raw Honey

Himalayan salt/Fresh black pepper


  1. Pre heat oven to 400 degrees
  2. Mix the red chili, onion and garlic powders
  3. Toss 1 Tbsp olive oil on the halibut filets and season with the rub evenly, reserve
  4. Mix the peanuts, basil, cilantro, 1 tsp of oil with salt and black pepper
  5. Juice the blood orange and include the pulp
  6. Whisk 4 Tbsp of olive oil and raw honey until incorporated, season with black pepper, reserve
  7. Place the halibut on a baking sheet and season with salt
  8. Bake for 15 minutes
  9. Add the peanut mixture and bake for 5 more minutes

*May finish with a quick broil to brown the peanut mixture to desire color

*Blood orange vinaigrette can be serve room temperature or brought to a quick simmer

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