Roasted Halibut with Blood Orange Salsa

I know sometimes I get carried away with my recipes,
this was one of them, it's time involved but good.

Ingredients:
For the salsa
3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
3 small blood oranges, cut into segments, segments cut in half
2 Tbs. minced red onion
1 Tbs. chopped fresh cilantro
1 Tbs. extra-virgin olive oil
1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
Kosher salt and freshly ground black pepper

For the halibut
1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
4 6-oz. skinless halibut fillets
3 Tbs. olive oil

Directions:
Preheat oven to 425 degrees F.
Make the salsa:
In a small saucepan, boil the orange juice over
medium heat until reduced to 1/4 cup, 8 to 10 minutes.
Let cool.
In a medium bowl, combine the reduced orange juice,
blood orange segments, onion,
cilantro, olive oil, and orange zest.
Season to taste with salt and pepper.

Cook the halibut:
In a small bowl, mix the orange zest,
thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
Rub the mixture all over the halibut fillets.
Heat the oil in a 12-inch ovenproof
skillet over medium-high heat.
When the oil is shimmering hot,
arrange the fillets in the pan.
Sear for about 2 minutes without moving;
then use a thin slotted metal spatula
to lift a piece of fish and check the color.
When the fillets are nicely browned,
flip them and put the pan in the oven.
Roast until the halibut is
just cooked through, 3 to 5 minutes.
Remove the pan from the oven and
transfer the halibut to serving plates.
Spoon some of the salsa over each fillet.