| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | California | Seafood, Rinade | 4 | Servings |
INGREDIENTS
| 2 | ts | Shallots |
| 1/2 | c | Orange juice |
| Salt and pepper, to taste | ||
| 6 | c | Orange juice |
| 2 | c | Brown sugar |
| 2 | c | Heavy cream |
| 1/2 | lb | Unsalted butter |
| 3 | tb | Olive oil |
| 1 | lb | Halibut |
| 1 | Red bell pepper, diced | |
| 1 | Green bell pepper, diced | |
| 4 | Sprigs opal basil | |
| 2 | Blood oranges |
INSTRUCTIONS
MARINADE SAUCE REDUCTION HALIBUT To prepare marinade, combine all ingredients in a non reactive bowl or plastic resealable bag. Marinate halibut filet for 30 minutes. Heat orange juice and brown sugar and reduce by half. Add heavy cream and reduce again by 60 percent. Put orange reduction in blender and add butter until incorporated. Heat olive oil in pan until hot. Pat halibut dry. Sear until medium done or golden on the outside. Place sauce on the plate and halibut on top of sauce. Garnish with red and green pepper around halibut and sprig of opal basil and blood oranges for garnish. (Pat's note: thin slices will show off the beauty of the blood orange.) Chef's celebrate the 1997 Orange Blossom Festival, Riverside, California. Shared with McRecipe List, untested, by [email protected] Published by Riverside Press-Enterprise (California) on April 17, 1997 Recipe by: Dios Baguyo, sous chef, Mission Inn, Riverside (1997) Posted to MC-Recipe Digest V1 #574 by PATh <[email protected]> on Apr 17, 1997
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