Sauteed Halibut With Blood Orange Sauce
- 6 halibut filets
- 6 tablespoons unsalted butter
- 1 yellow onion diced
- 1 tablespoon flour plus
- 1/2 cup flour
- 1/2 cup dry white wine (or chicken sauce)
- 4 oranges juiced
- 3 tablespoons chopped Italian parsley
- Zest of one orange
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons chopped fresh parsley
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.