Pan-Seared Halibut with Blood Orange Butter Sauce

Name: Pan-Seared Halibut with Blood Orange Butter Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 10 tablespoons unsalted butter, cut into 10 pieces; 1 large shallot, finely chopped (about 1/4 cup); 1 cup blood orange juice; Kosher salt and freshly ground black pepper; Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons pomegranate arils

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.

Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Ingredients

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Blood Orange Butter Sauce:

10 tablespoons unsalted butter, cut into 10 pieces

1 large shallot, finely chopped (about 1/4 cup)

1 cup blood orange juice

Kosher salt and freshly ground black pepper

Pan-Seared Halibut:

Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons pomegranate arils

Directions

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Pan-Seared Halibut with Blood Orange Butter Sauce

12m Easy 98%

CLASS

For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.