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Halibut with Citrus-Olive Sauce

 Halibut with Citrus-Olive Sauce
This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.
4 ServingsPrep: 30 min. Cook: 15 min.


  • 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)


  • 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.

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Halibut with Citrus-Olive Sauce (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.