Sauteed Halibut With Blood Orange Sauce

Recipe Ingredients

6		Halibut filets
6 tablespoons	90ml	Unsalted butter
1		Yellow onion - diced
1 tablespoon	15ml	Flour - plus
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Dry white wine (or chicken sauce)
4		Oranges - juiced
3 tablespoons	45ml	Chopped Italian parsley
		Zest of one orange
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

In a frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and saute until translucent, about three minutes. Add the 1 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 ten minutes. Stir in orange zest.

Dust the fish filets with flour. In a medium saute pan, over medium heat, melt the remaining three tablespoons of butter. When butter begins to foam, add the halibut filets and saute until golden brown, turning once, about five minutes per side.

Transfer fish to a warm serving platter, spoon sauce over the fish and sprinkle with parsley.

This recipe yields 6 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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