Sautéed Halibut with Blood Orange Sauce (Serves 4)

Ingredients: 3 tablespoons unsalted butter 1 yellow onion, diced 1 tablespoon flourv ¼ cup dry white wine (or chicken stock) 2 blood oranges, juiced salt and pepper to taste zest of one orange 4 halibut filets ½ cup flour 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped Method: Melt the butter in a sauté pan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the one tablespoon of flour, wine (or chicken stock), and orange juice. Season to taste with salt and pepper and allow to cook, stirring often, until thick and creamy, about 10 minutes. Stir in orange zest. Dust the filets with ½ cup flour. Place the olive oil in a medium-sized sauté pan over medium heat. Add the halibut filets and sauté until golden brown, turning once, cooking about 5 minutes per side. Transfer the fish to a warm serving platter, spoon the sauce over the fish, and sprinkle with parsley. ««« Back to Recipe Search page