Three ingredients: orange juice, soy sauce, butter. This simple, rich citric sauce (another Keller stunner) is the perfect companion for Halibut. I could not love this dish any more!!! A good substitution for halibut is grouper, sea bass or mahi, mahi.
Orange Sauce
1 cup orange juice, about 3 medium oranges
2 tbs soy sauce
1-2 tablespoons butter
Reduce the orange juice in a small pan for 15-20 minutes or until the juice is reduced by half. Add the soy sauce and swirl in the butter. Serve warm.
Halibut has a meaty texture that lends itself to many different preparations.
Pan Seared: Salt and pepper both sides of the dry pieces of fish. To achieve a perfectly pan-fried piece of halibut, add olive oil or vegetable oil (1 or 2 tablespoon), in a nonstick skillet. Warm over high heat until smoking, then add fish fillets. Cook until seared, about 3 minutes; turn and sear other side, about 3 to 4 more minutes depending on thickness.
You’ll know when your halibut is done when it has a golden brown crispy skin and springs back to touch. It should also flake easily with a fork.
Bake: Bake halibut on baking sheets in the oven at 400 to 450°F until halibut is just opaque and flesh flakes when cut with a fork, about 10 to 15 minutes. Baking halibut with plenty of olive oil to prevent it from drying out.
To Finish
I boiled a few baby yukon potatoes til tender. Next, cube the potatoes and briefly pan fry in butter til brown. To plate, pour the warm sauce then add potatoes. Top with halibut. Garnish with micro greens dressed in olive oil and little salt. Add a few baby orange wedges. Enjoy.
