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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