MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Halibut with Citrus Sauce
 Categories: Fish, Marinades, Fruit, Sauces
      Yield: 4 Servings
 
           Marinade:
      2 ts Shallots
    1/2 c  Orange juice
           Salt and pepper; to taste
           Sauce Reduction:
      6 c  Orange juice
      2 c  Brown sugar
      2 c  Heavy cream
    1/2 lb Unsalted butter
           Halibut:
      3 tb Olive oil
      1 lb Halibut
      1    Red bell pepper; diced
      1    Green bell pepper; diced
      4    Opal basil sprigs
      2    Blood oranges
 
  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%. 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.
  
  Thin slices will show off the beauty of the blood orange.
  
  Chef's celebrate the 1997 Orange Blossom Festival, Riverside, CA

  Published by Riverside Press-Enterprise, CA
  on April 17, 1997
  
  Recipe by Dios Baguyo, sous chef, Mission Inn, Riverside, 1997
  
  Posted by: Pat Hanneman
 
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