Halibut with Blood Orange Salsa

This little number, Sear-Roasted Halibut with Blood Orange Salsa, from Joanne Weir, is from last month's issue of Fine Cooking magazine. It appealed to me because Halibut is just about our favorite fish and I was sure a citrus salsa would be good with the fish. Unfortunately, I used a piece of frozen halibut from Trader Joes and the fish component of this dish was lacking. Fortunately, halibut season is just beginning, so if you make this dish, you can do it with fresh halibut and it will surely be infinitely better. But beware, blood oranges are on their way out of season. So act quickly! The salsa is nice. At this point in my life, I'm convinced that adding cilantro to any fruit and calling it salsa is a good thing and compliments most seafood. Specifically, the citrus is bright against the rich fish, and the color from the blood oranges, gorgeous. Mahi Mahi would be nice here too. I served this with some grilled asparagus - sort of a bringing together of winter and spring...