Difficulty: Easy
Makes: 2 servings
Nutritional Information per Serving
- Serving Size: 1 of 8 servings
- Calories: 239
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 10g
- Cholesterol: 62mg
- Sodium: 263mg
Total Time: 30 minutes
Active Time: 30 minutes
The first time I tried a blood orange I ate a slice on its own; since then I've loved incorporating its vibrant flavor into other dishes. This bright, buttery sauce pairs beautifully with grilled or pan-seared seafood such as halibut, salmon, striped bass, or snapper.
Ingredients
For the Blood Orange Butter Sauce:
- 10 tablespoons unsalted butter, cut into pieces
- 1 large shallot, finely chopped (about 1/4 cup)
- 1 cup blood orange juice
- Kosher salt and freshly ground black pepper
For the Pan-Seared Halibut:
- Two wild halibut fillets, 6 to 8 ounces each, about 1 inch thick
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons pomegranate arils
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Directions
- Prepare the Blood Orange Butter Sauce: Melt 2 pieces of butter in a heavy saucepan over medium heat. Add the chopped shallot and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Pour in the blood orange juice and simmer over medium-low heat until reduced by nearly half, about 5 to 8 minutes.
- Whisk in the remaining pieces of butter one at a time until each is fully incorporated and the sauce is smooth. Remove from the heat and season to taste with salt and freshly ground black pepper.
- Prepare the Pan-Seared Halibut: Pat the halibut fillets dry with paper towels. Heat the olive oil in a heavy stainless-steel or cast-iron skillet over medium-high heat. Place the fillets skin side down with at least 2 inches between them and cook undisturbed until the skin is crisp and the fish releases easily from the pan, about 3 minutes.
- Season the top (skinless side) with a little salt and pepper, flip the fillets, and continue cooking until the center is just opaque, an additional 5 to 7 minutes depending on thickness.
- Spoon a generous amount of the blood orange butter sauce over the halibut, garnish with pomegranate arils, and serve immediately.
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