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Halibut: Grilled Halibut with Blood-Orange Sauce

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1-1/2 lbs. halibut steak (at least 1 inch thick)
  
• 1 tsp virgin olive oil
  
• 1/2 tsp kosher or sea salt
  
• 1 Tbsp butter
  
• 2 shallots, thinly sliced
  
• 2 blood oranges (or any), 1 sectioned and peeled, 1 juiced
  
• 1 cup cream, half-and-half or sour cream (non-fat works fine)
  
• 1 tsp green peppercorns, drained
  






Instructions



1. Prepare coals or preheat oven broiler. Rinse fish, pat dry and sprinkle with olive oil.
   
   
2. Grill or broil fish for 5 to 6 minutes on each side, turning once. Remove to a platter and cover lightly with foil; let sit for 10 minutes.
   
   
3. In a saucepan, melt butter over medium-high heat. Add shallots and 1/4 teaspoon salt and cook, stirring, until pale golden (2 to 3 minutes). Add orange sections and juice and cook over medium-high heat until reduced by half (2 to 3 minutes). Reduce heat to low; stir in cream and green peppercorns. Adjust salt to taste. Serve sauce over fish.
   
   Serves 4