Add-a-recipe Cookbook Forum GRILLED HALIBUT W/ SUNKIST CAR..

Romensco is a classic sauce hailing from Spain.  While usually it is made up of finely ground tomatoes, peppers, garlic, almonds & olive oil, in this version Sunkist Cara Cara Navel oranges are the star.

This sauce can be made ahead & will stay fresh up to 1 wk. in your refrigerator.

4-8 oz. halibut filets

1/2 c. extra-virgin olive oil

2 Sunkist Cara Cara Navel oranges

3 c. arugula leaves

1/2 red onion

2 tbsp. sherry vinegar

Salt & freshly ground black pepper

Romnesco:

1 Sunkist Cara Cara Navel orange

1/2 shallot

1 clove garlic

1/4 c. walnuts

1/2 tsp. sweet smoked paprika

1 tsp. sweet paprika

2 tbsp. sherry vinegar

1/2 c. extra virgin olive oil

1 tsp. salt

Prepare barbeque or grill pan (med.-high heat).  Brush ea. halibut filet w/ 1 tbsp. olive oil.  Sprinkle w/ salt & pepper.  Grill til opaque in center, about 4 min. per side.

Cut away the peel & white pith from the oranges & cut out orange segments.  Slice the red onion& toss w/ orange segments, sherry vinegar & remaining olive oil.  Allow mixture to marinate for 1 hr.

Toss the orange & onion mixture w/ the arugula & season w/ salt & freshly ground pepper.  Divide arugula among 4 plates; top w/ grilled halibut filets & a healthy dollop of Romensco.

Romanesco:

Cut the orange into 6 wedges.  Remove the inner white skin & seeds.  Cut ea. wedge into smaller orange begins to break down.  Add the walnuts, paprikas & sherry vinegar & continue to puree.  Add the olive oil in a steady stream til fully incorporated & season w/ salt.

Makes 4 servings.