Halibut with Citrus-Olive Sauce Recipe

Halibut with Citrus-Olive Sauce Recipe photo by Taste of Home

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This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.

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Halibut with Citrus-Olive Sauce Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

2-1/2 cups orange juice, divided
1/3 cup white wine
2 tablespoons lime juice
2 tablespoons chopped shallot
1/4 cup butter, cut into four pieces
2 tablespoons chopped sweet red pepper
1 tablespoon chopped pitted green olives
1 tablespoon chopped Greek olives
3 garlic cloves, minced
1 teaspoon dried oregano
4 halibut fillets (6 ounces each)

Directions

In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm.
In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce. Yield: 4 servings.

Nutritional Facts 1 halibut fillet with about 2 tablespoons sauce equals 384 calories, 16 g fat (8 g saturated fat), 85 mg cholesterol, 254 mg sodium, 20 g carbohydrate, trace fiber, 37 g protein.

Originally published as Halibut with Citrus-Olive Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p49

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.