Sautéed Halibut with Orange and Mint Sauce
Sautéed Halibut with Orange and Mint Sauce
Halibut con Salsa de Naranja y YerbabuenaHalibut goes very well with citrus and mint, as do many of the firm white fish that are common in Mexico. This orange sauce is simple to make and tastes so good that you'll want to make it often. Citrus juices are widely used, especially with fish and poultry, in many parts of Mexico, and halibut works really well with the sauce. Serve with Mexican Rice.
Ingrediënten
Makes 4 servings
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- 1 tablespoon finely slivered mint leaves
- 1 teaspoon sugar
- 1 tablespoon unseasoned rice vinegar
- ⅛ teaspoon crushed red pepper
- 1 teaspoon cornstarch
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 6- to 7-ounce halibut steaks
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Put the orange juice, rind, mint, sugar, vinegar, crushed pepper, and cornstarch in a small saucepan.
- Mix well and bring to a boil.
- Cook, stirring, until the sauce thickens slightly, 3 to 4 minutes.
- Remove from heat and stir in the butter.
- In a nonstick skillet, heat the oil and cook the halibut, 4 to 5 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
- Reheat the sauce over low heat.
Notes / Tips / Wine Advice:
Serve the fish hot with the sauce spooned on top.
