Halibut with Citrus-Olive Sauce Recipe

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

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

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

Nutritional Facts

1 halibut fillet with about 2 tablespoons sauce: 384 calories, 16g fat (8g saturated fat), 85mg cholesterol, 254mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 37g protein.

  • 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)
  1. 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.
  2. 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.
Originally published as Halibut with Citrus-Olive Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p49

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