New Roots Organics
Organic Recipes > Main Dish > Halibut With Tarragon And Blood Oranges

Halibut With Tarragon And Blood Oranges (Serves 2)
courtesy of New York Times

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

  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.

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Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.