Halibut with Orange Butter Sauce
Big weekend for us, can't you tell? I always say it's cheaper to eat at home than out and after making this meal I still agree. Sure the fish wasn't cheap and it took awhile to make, but at a restaurant I'd like to think this dish would go for $22.
Really it was quite simply prepared with a fun sauce that brought the flavors out, especially over the farro and black rice it's served with (recipe coming next).
Make sure you season the fish with the orange zest, thyme and parsley at least 4 hours before you're going to cook it. Also, take it out of the fridge about 10 minutes before you sear it so it'll come up to room temperature.
While the fish is coming up to room temperature remove the pith from the orange segments and get about 3/4 cup of orange slices. Save the juice and get about 1 1/2 cups of sauce if you're making this for 6 people or about 1/2 cup for 2.
Recipe thanks to and adapted from Suzanne Goin
Ingredients You'll Need for the fish and sauce for Two:
- almost a pound of halibut or other good white fish for two
- 1 orange zested
- 1/2 cup orange juice
- 1 tablespoon thyme leaves
- 2 tablespoons parsley
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sugar
- 1 1/2 tablespoons unsalted buter
1. Season the fish with zest, thyme, and parsley. Cover and refridgerate for at least 4 hours.
2. Remove the fish from the fridge about 10 minutes before you're going to cook it. While it's coming to room temperature segment out your orange slices but cutting off the bottom and top of the orange then running your knife around the peel do you remove the white parts. Take a pairing knife and slice out the segments in between each slice until you have about 3/4 cup of slices. Use the rest of your orange for it's juice.
3. Heat a saute pan over high heat for about a minute. Season the fish with salt and pepper on both sides then add olive oil to your pan and wait about a minute for it to get very hot. Carefully lay down your fish skin side down and cook for about 3-4 minutes until the skin is crisp. Turn the fish over and turn down the heat to medium. Cook a few more minutes until done. If your fish is very thick and you're worried about it drying out place it in a 350 degree oven for the few minutes it'll take you to whip up the sauce. The fish will stay nice and tender this way.
4. For the sauce heat a saucepan over medium-high heat and then add the juice and sugar. Allow for the juice to come to a boil and whisk it so that the sugar dissolves. When it has reduced by half add in the butter then some salt and pepper. Remove from the heat and add in your orange slices. Taste for seasoning.
Plate up your fish and spoon some sauce and orange segments on top. How's that for gourmet at home?