Pan-Seared Halibut with Blood Orange Butter Sauce

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve. 
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