Grilled Halibut with Citrus Salsa

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Thanks for putting up with my wild mood swings lately...I know going from Nutella to Citrus Salsa is a pretty head-spinning shift of gears.  Maybe it's the balmy weather we've been having.  We've already had 5 feet less snow than at this same time last year.  It's got me thinking sunshine and Spring Break.

 I promise this dish will erase any lingering traces of guilt you might be feeling over that Nutella...

I used a regular navel orange, a blood orange, a pink Cava Cava orange and a tangerine for my salsa.  It's just as easy to pick up an assortment of varieties instead of automatically filling a bag with the same old Sunkist navels, and when you cut them open you get the surprise of new colors and flavors.  You can also use grapefruit if you want to.

 
Citrus Salsa
4 assorted oranges, peeled and segmented
1/4 red onion, minced
1 jalapeno, seeded and minced
handful of fresh cilantro leaves, chopped
juice of 1/2 lime
olive oil
sherry vinegar (or whatever you like)
dash of chili powder
salt and fresh pepper

• In a serving bowl put your orange segments, onion, jalapeno and cilantro.  
• Toss with the lime juice, olive oil, vinegar, salt and pepper.  Sprinkle in a little chili powder or paprika if you want, and taste to adjust the seasoning.  

Note: You can make the salsa ahead, as long as you use it the same day, but don't dress it until you are ready to use it.

For the Halibut:  Preheat the oven to 400 and drizzle a little olive oil into a baking dish.  Arrange the fillets in the dish, dot with butter and sprinkle with salt and pepper.  Squeeze a little lemon juice over the top and bake for 20 minutes until the fish flakes.  Top with the salsa and enjoy!

This salsa would be wonderful with any kind of broiled fish, shrimp, fish tacos or crab cakes.  There's no reason it couldn't go over chicken either.