Sauteed Halibut/Blood Orange Sauce

6 halibut filets
6 tablespoons un-salted butter
1 yellow onion, diced
1 tablespoon + 1/2 cup flour
1/2 cup dry white wine (or chicken sauce)
4 oranges, juiced
3 tablespoons chopped Italian parsley
zest of one orange
salt and pepper to taste
2 tablespoons fresh parsley, chopped

In a frying pan over medium heat, melt 3 tablespoons of the butter. Add the
onion and saute’ until translucent, about three minutes. Add the 1 tablespoon
of flour, wine (or chicken stock) and orange juice. Season to taste with salt
and pepper and allow to cook, stirring often, until thick and creamy, about ten
minutes. Stir in orange zest.

Dust the fish filets with flour. In a medium saute’ pan, over medium heat,
melt the remaining three tablespoons of butter. When butter begins to foam,
add the halibut filets and saute’ until golden brown, turning once, about five
minutes per side.

Transfer fish to a warm serving platter, spoon sauce over the fish and sprinkle
with parsley.
2 1/3 cups long grain white rice
1/2 cup olive oil
1 yellow onion, diced
4 cups chicken broth
2 1/2 cups sliced mushrooms
1/2 cup shelled peas (frozen is ok, fresh is best)
salt and pepper to taste

In a sauce pan with a tight fitting lid, add olive oil and butter and simmer
several minutes over medium heat until the foam subsides. Add the onion and
saute’ until onion is transparent. Add rice and stir well to coat the rice
with oil. Add mushrooms and chicken broth to the pan, bring to a boil and
cover, reducing the heat to low. After 25-minutes, remove the lid, add the
peas, salt and pepper, and stir to combine. Serve hot.

Add comment