Roasted Figs and Halibut make an unexpected late summer combination of surf and turf.
- 2 slice sandwich bread (with crusts)
- 3 tablespoon olive oil (divided)
- kosher salt and cracked black pepper (as needed for seasoning)
- 1 tablespoon chopped fresh parsley
- 1 large red onion
- 2 teaspoon orange zest
- 1 tablespoon chopped fresh oregano leaves
- 4 skinless thick center-cut halibut fillets (6 to 8 ounces each)
- 8–10 fresh ripe figs (stems trimmed and fruit halved)
- ½ orange
Tear the bread into small pieces and place them in a bowl. Toss the breadcrumbs with 1 tablespoon of olive oil stirring until the oil is absorbed and well distributed. Season generously with salt and pepper. Heat a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until nicely toasted. Stir in the chopped parsley and dump the mixture onto a plate to stop the cooking. Set aside.
Place the oven rack in the center position. Preheat the oven to 425° F.
Peel and halve the onion then cut each half lengthwise into shards about 1‑inch wide. Break the layers up and set aside.
Heat the remaining 2 tablespoons olive oil in a large cast-iron or oven-proof non-stick skillet set over medium-high heat. Add the onions and season them well with salt and pepper. Cook, stirring often until softened and beginning to color at the edges; about 8 minutes. Stir in the orange zest and chopped oregano arranging the onions on either side of the skillet. Lay the fish fillets, without touching each other, directly on the cleared center surface of the skillet then scatter the halved figs around the fish. Squeeze the juice from the orange half over everything in the skillet and nestle the spent orange half into the skillet.
Move the skillet to the center rack of the heated oven and roast the fish until a thermometer inserted in the thickest part of the flesh reads between 117° and 120° F, about 10 to 12 minutes. Don’t overcook it. Halibut will become opaque and begin to flake at 117°.
Finally, let the fish rest in a warm spot, preferably on a rack, for about five minutes. Serve the fish topped with the figs, onions, a little pan juice, and breadcrumbs.