courtesy of New York Times

Ingredients
2 halibut steaks (about 1 pound total weight)
Coarse salt and freshly ground pepper to taste
Flour for dredging
1 tablespoon olive oil
1 to 2 blood oranges 4 blood-orange sections, skinned and cut in half
1 tablespoon fresh tarragon leaves
1 tablespoon unsalted butter, cut into pieces

Method

1. Season the halibut steaks with salt and pepper and dredge them lightly with flour. Heat the olive oil in a saute pan and saute the steaks until barely flaky, about five to six minutes on each side, depending on the thickness of the steaks.
2. Meanwhile, squeeze about half a cup of juice from the oranges and reserve four sections, peeled with the pith and membrane removed. Remove the steaks from the pan. De-glaze with orange juice and tarragon leaves. Stir in butter and spoon sauce over the fish. Place the orange segments on top and serve.