Halibut with Leek Citrus Salsa

Serves: 4
Total Time: 20 min.

INGREDIENTS

4 6oz portions halibut
2 leeks, pale green and white parts, sliced into rounds
1 meyer lemon
1 oro blanco grapefruit
1 navel orange
1 cara cara or blood orange
1 c lucques olives
3 T olive oil
juice of one lemon
kosher salt

Preparation

To make the citrus salsa, begin by segmenting the citrus. First, slice off the ends of each fruit. Then, following the contour of the fruit with your knife, remove the outer peel and pith in thick strips, turning the fruit as you go. Next slice between the membranes to create segments or wedges. Repeat with all citrus fruits and place the segments together in a medium bowl. Next, use the butt of your hand to smash the olives on a cutting board. Remove the olive pits and place the olive flesh in the bowl with the citrus. Add lemon juice and 1 T olive oil to bowl.

Heat a medium sautee pan over medium-high heat for 2 minutes. Swirl in 1 T olive oil and add the leeks to the pan. Cook, stirring occasionally, until starting to crisp and brown in spots, about 5 minutes. Dump leeks into citrus mixture and return pan to medium-high heat. Lightly sprinkle the halibut filets with kosher salt. Add 1 T olive oil to pan and cook halibut 4 minutes, then flip and cook another 2 minutes. Place halibut on a plate and top with salsa.