Halibut Orange Food

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE

Steps:

• 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.

ORANGE GLAZED HALIBUT

Steps:

• Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
• Put halibut into a large skillet and cover with boiling salted water.
• Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
• Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
• Add orange juice and lemon juice and cook and stir until thickened and clear.
• Add orange sections and heat through, then serve over fish.

GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE

Steps:

• Heat a charcoal or gas grill to high.
• Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
• While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

CITRUS BAKED HALIBUT

Steps:

• OVEN COOKING:.
• Rinse halibut in cold water and dry using paper toweling.
• Arrange halibut in a 9" x 13" oven-proof baking dish.
• Preheat oven to 400 degrees Fahrenheit.
• In a frying pan, add butter, onion and garlic. Saute until translucent.
• Remove from heat; stir in parsley, orange rind, salt and pepper.
• Spread mixture over halibut steaks.
• In a small bowl, mix together orange juice and lemon juice.
• Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
• Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
• Continue cooking until time expires or until fish flakes easily with a fork.
• DO NOT OVERCOOK FISH.
• Spoon hot juices over fish.
• Serve at once.
• MICROWAVE COOKING:.
• Prepare and arrange fish and onion/garlic as above.
• Reduce orange juice by 2 tablespoons.
• Cover fish with a clear plastic wrap vented.
• Cook on HIGH (full power) for 4 minutes.
• Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
• Spoon juices over fish and serve at once.
• If desired, serve with Tartar Sauce.

HALIBUT ORANGE

Steps:

• If halibut is frozen, thaw it.
• Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture.
• Place fish in a single layer in large, thickly buttered, microwave safe baking dish.
• Combine the remaining ingredients, except the parsley, and pour over the fish.
• Bake at high for 10 to 12 minutes, or until fish flakes easily.
• Let stand 5 minutes, then remove to a hot serving dish.
• Pour any sauce remaining in the dish over the fish.
• Sprinkle with minced parsley and serve.

HALIBUT AND ROASTED POTATOES, ORANGE, AND ROSEMARY

Steps:

• Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 450°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.
• Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.
• Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.

GRILLED HALIBUT WITH FENNEL, ORANGE, RED ONIONS AND OREGANO

Steps:

• Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
• Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
• Preheat a skillet over medium high heat.
• While the fish cooks, grate the zest of the orange and reserve.
• Peel the orange as you would a melon, removing all of the white parts.
• Cut the orange into thin slices across.
• To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
• Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
• Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
• Adjust the seasonings and serve the salad topped with the fish.

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES

Steps:

• Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
• Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
• Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

HALIBUT WITH ORANGE SALSA

Steps:

• In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.