Caputo’s Halibut in Blood Orange Sauce

3 Blood Oranges, navel oranges may be substituted
1 T extra virgin olive oil
4 halibut fillets
2 T sugar
salt to taste
orange slices to garnish

Zest two of the oranges and chop very fine. Squeeze the juice from all the oranges and strain. Heat the olive oil in a large skillet over medium heat and add the fish. Season with salt, add half of the orange juice and cook over medium heat, turning occasionally, for 5 to 10 minutes. Meanwhile, pour 2 tablespoons of water into a separate pan, add the orange rind and sugar and heat for 2 to 3 minutes. Stir in the remaining orange juice. Pour the sauce over the fish and cook for an additional 5 to 10 minutes, being careful not to over-cook the fish. Transfer to a serving dish and garnish with orange slices.

Add comment