By JJ Virgin

Orange Zested Halibut Over Sautéed Garlicky Chard


June 30, 2022

Orange zest gives the light flakiness of halibut an intense flavor. It’s complemented by swiss chard lightly sauteed with garlic and topped with crispy leeks for a light and refreshing dinner!

  • Yields: 2 Servings


2, 8 oz. wild-caught Pacific halibut filets

1/2 tsp sea salt, divided

1/4 tsp garlic powder

1 tbsp orange zest

2 tbsp extra virgin olive oil

1 leek (white part only)

2 tbsp coconut oil

2 bunches swiss chard

4 garlic cloves, minced


1Lightly rinse the halibut and pat dry with a paper towel.

2Sprinkle sea salt, garlic powder, and orange zest over halibut. Use 1 tablespoon olive oil and rub over halibut.

3Heat a non-stick frying pan to medium-high and sauté halibut for 5-7 minutes on each side. Set it aside.

4Slice the leek in half lengthwise and rinse well. Pat dry, then slice into thin strips.

5Heat a small frying pan. Add coconut oil. When it reaches 300 degrees or gets hot, gently drop the leeks in oil, a few strands at a time, constantly moving them around as they fry. Take them out with tongs when they appear to look brown and crispy. Drain on paper towels.

6Heat a sauté pan on medium-low and add the remaining olive oil. Add minced garlic, chard, and sprinkle salt to taste. Gently move it around in the pan until it is wilted.

7Plate the chard in a pile in the middle of the plate. Place the halibut over it. Top with crispy leeks and extra orange zest. Enjoy!


Nutrition Facts

Serving Size1 Serving
Total Fat30g
Saturated Fat13g
Trans Fat0g
Total Carbohydrates12g
Dietary Fiber4g