| 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 phannema@wizard.ucr.edu 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 <phannema@wizard.ucr.edu> on Apr 17, 1997
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