Halibut Orange Recipes

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.

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.

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

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 WITH BLOOD ORANGE AND FENNEL

Steps:

• Season fish with salt and pepper.
• Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through.
• Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish.
• Enjoy!

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.