Mandarin Halibut Food

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

MANDARIN HALIBUT

Steps:

• Place fish portions in a shallow baking dish. Sprinkle with water. Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
• Microwave for 6-9 minutes or until the fish flakes easily with a fork. Let stand, covered while preparing sauce.
• In a small bowl, mix together cornstarch, parsley, and bouillon granules. Stir in orange juice and wine.
• Microwave uncovered for 2-3 minutes or until thickened and bubbly, stirring every minute.
• Stir in the margarine until melted. Gently stir in the mandarin orange sections.
• Drain the fish well and spoon the sauce over the fish.