Pan-Seared Halibut with Blood Orange Butter Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 62
- Sodium
- 263
- Total: 30 min
- Active: 30 min
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
- 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.