Roasted Orange Citrus Halibut with Walnut Pomegranate Relish - Diamond Nuts

Ingredients

• For the Halibut and Marinade
• 6 Halibut fillets (about 4 ounces each), bones removed
• Sea salt
• 1/2 cup fresh orange juice
• Grated zest of one lemon
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Pinch cayenne pepper
• For the Walnut Pomegranate Relish
• 1/2 cup thinly sliced fennel
• 1.2 cup coarsely chopped toasted Diamond of California® walnuts
• 1/2 cup pomegranate seeds
• 1/2 cup kalamata olives, pitted, and coarsely chopped
• 2 green onions, minced, including white and green parts (about 1/4 cup)
• 1/4 cup chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground black pepper