Founder Recipe of the Month: Baked Rockfish with Blood Oranges & Pistachio Vinaigrette

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Baked Rockfish with Blood Oranges & Pistachio Vinaigrette

Fresh, colorful and full of flavor- eating fish never tasted so good!

Serves 4


For the rockfish:

  • 4 6 oz. portions of rockfish
  • 1 lemon, sliced thin
  • 4-5 sprigs of parsley
  • 1 tbsp. chopped fresh thyme
  • 1 white onion, sliced into thin rings
  • salt and pepper to taste

For the pistachio vinaigrette:

  • 1/3 cup fresh lemon juice
  • 1/2 medium shallot, chopped fine
  • 1 garlic clove, chopped fine
  • 2 tbsp. chives, chopped fine
  • 2 tbsp. nonfat yogurt
  • 1 tsp. honey
  • 2 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • ½ cup pistachio oil or olive oil
  • 1/4 cup pistachios

For the salad:

  • 1 medium sized head of butter lettuce
  • I blood orange, cut into segments
  • 1 cup artichoke hearts (either fresh and cleaned, or water brined)


Preheat oven to 375°. Season both sides of the halibut filets with salt and pepper. Spray or lightly grease a 9"x13" baking dish. Arrange the onion slices evenly over the bottom of the baking dish, laying them flat.  Evenly distribute parsley sprigs on top of onion. Season both sides of the fish with salt and pepper. Place halibut on top of onion slices and parsley; make sure they are evenly spaced. Scatter lemon slices and thyme over the top of the fish. Cover with foil and bake 10-12 minutes, or until the fish registers a temperature of 145°, or turns opaque and separates slightly when prodded with a fork.

To make the vinaigrette: process lemon juice, chopped shallot, chopped fresh chives, red wine vinegar, honey, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped, but a few small chunks remain.

To make the salad: cut the artichokes and lettuce into bite-sized pieces. In a large bowl, dress the artichoke and lettuce lightly with the vinaigrette. At the end evenly distribute orange segments on top. Serve with the halibut.

This recipe is from the Nutreatious Cookbook, Perfectly Plated.