Sautéed Halibut with Spicy Orange Ginger Sauce
The ginger can make this halibut dish more of a traditional stir-fry. Or skip the ginger and use mangos instead of oranges. Go crazy! Serve with steamed rice and stir-fried fresh vegetables. Start (or end) your meal with Michael David Winery’s Bare Ranch Sparkling
Sautéed Halibut with Spicy Orange Ginger Sauce
Ingredients
- 4 6- 8 ounce halibut steaks or fillets
- salt and white pepper
- 3 tablespoons butter
- 1/3 cup orange juice concentrate
- 1/4 cup soy sauce
- 1/2 teaspoon fresh gingerroot peeled and minced
- 2 green onions thinly sliced
- 3 tablespoons rice vinegar
- Asian chili-garlic sauce to taste
- 1/2 cup fresh orange segments
Instructions
- Season fish with salt and white pepper. Heat butter in a large skillet over medium heat. Lightly brown fish on both sides until just cooked. Remove fish and keep warm. Add remaining ingredients to pan and bring to a boil. Place fish on plates and spoon sauce over.
Notes
Serve with steamed rice and stir-fried fresh vegetables.
I didn’t have all original ingredients, so my sauce was a little off-color (like brown mustard). The flavor was fantastic and we’ll try it with other fish again. With fresh Pacific Halibut it was amazing. I left fish to rest slightly under-cooked while making sauce, and it was perfectly flaky when plated (continued to cook a little while resting).
PS: met Scott at a dinner in CA once and again at Palisade, CO wine festival. Wild game treats were delightful both times! New favorites are duck breast and elk medallions.
For a prettier sauce, either make it in another pan or wipe the pan with the fish out once the fish is cooked. Keep the fish warm and make the sauce in the wiped pan. If this is who I think it is, hope all’s well in Palisade!