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Recipe NameHalibut with Honey and Oranges, Third Place winner of 2008 Recipe Contest!
DescriptionRecipes submitted by customer, Amy Tarico
content4 halibut fillets, or any firm white fish, 4 oz each<br>
Salt and pepper to taste<br>
2 T.  minced shallots<br>
1/3 c. fresh orange juice<br>
3 tsp. honey<br>
1 cup dry or semi-sweet white wine<br>
1/3 c. fish stock or clam juice<br>
4 thin orange slices, peeled<br>
2 T. butter<br>
2 T. nonfat sour cream (or crème fraiche or nonfat plain yogurt)<br>
Preheat oven to 350 degrees. Season halibut fillets with salt and pepper.<br><br>
In a medium pan, sprinkle shallots evenly and arrange seasoned fillets on top of the shallots. In a small bowl, mix orange juice, honey, wine, and fish stock. Pour liquid mixture over the fillets. Bring slowly to a simmer and cook 1 minute.<br><br>
Transfer fish to a small, buttered, oven proof baking dish. Cover with foil and bake 10-15 minutes until the fish flakes easily with a fork.<br><br>
Pre-heat your serving dish by holding it under hot water for 1 minute, and then dry. Place fish in warmed serving dish. Surround with orange slices, cover with foil, and keep warm.<br><br>
Transfer liquid to a small pan. Over high heat, reduce sauce to 1 cup, whisking often. It will be slightly thickened. Reduce heat and beat in butter, bit by bit, using the whisk.<br><br>
Whisk source cream and add to sauce. Taste and correct for salt and pepper if necessary.<br><br>
Pour sauce over plated fish and serve.<br><br>

Delicious served with wild rice and steamed seasonal vegetables. This is a wonderful dish for company or a special occasion.<br><br>
Comments from Greg Atkinson: Generally speaking, I am dubious about dairy products in fish dishes. Somehow the combination doesn’t usually work for me. But the touch of sour cream in this sauce pulled everything together. I streamlined the process by cooking the fish in a pan that can move from stovetop to oven. Transferring the fish half way through the cooking process did not work for me.

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