HALIBUT W/ WHITE WINE SUNKIST® LEMON BUTTER SAUCE AND SUNKIST® BLOOD ORANGE SALAD

Sarah Thomas-Drawbaugh, Healthyish Foods®

Number of servings

HALIBUT Ingredients

  • 12 oz. halibut, divided into two 6-ounce fillets
  • 1 1/2 tbsp avocado oil, for pan searing
  • salt, to season the fish
  • black pepper, to season the fish

WHITE WINE LEMON BUTTER Ingredients

  • 1/4 cup unsalted butter
  • 2 tsp garlic minced, minced, about 2 cloves
  • 2 tbsp lemon juice, fresh squeezed Sunkist® lemons
  • 1/4 cup dry white wine, Sauvignon Blanc or similar
  • pinch salt, to taste

CITRUS SALAD Ingredients

  • 3 1/2 cups arugula
  • 1 tbsp olive oil
  • salt, to taste
  • cracked black pepper, to taste
  • 2 Sunkist® Blood oranges, segmented
  • 1/3 cup red onion, thinly sliced
  • 1/4 cup almonds, sliced and toasted

HALIBUT

Directions

  1. Pat the halibut dry with a paper towel.
  2. Season with salt, black pepper and a drizzle of avocado oil
  3. Heat a non-stick skillet over medium high heat. Add the
    avocado oil.
  4. Once the oil is hot but not smoking, add the halibut meat side
    down to the pan and sear for 4-5 minutes. Do not move the
    fish in the pan as you want to get an optimal sear.
  5. Using a fish spatula carefully flip the fish and cook for another
    3-4 minutes or until the fish is no longer translucent and is
    slightly firm to the touch. If it feels hard, it is overcooked.
  6. Cooking time will depend on the size of the fillets. The internal
    temp should be 130-135 degrees for a flaky, soft fish. Remove
    the fish from the pan.

WHITE WINE LEMON BUTTER

Directions

  1. Using the same pan, add 2 tablespoons unsalted butter.
  2. Once the butter is melted add the minced garlic and sauté for
    1-2 minutes.
  3. Next, add the fresh squeezed Sunkist® lemon juice and white
    wine. Bring to a gentle boil. Once reduced by about half,
    reduce the heat to low and add the remaining butter. Stir well.
  4. Season with a pinch of salt and serve immediately.

CITRUS SALAD

Directions

  1. Segment two Sunkist® Blood oranges.
  2. Add the arugula to a mixing bowl. Drizzle it with olive oil, salt
    and black pepper. Toss together until well coated.
  3. Next, top the arugula with the segmented oranges, thinly
    sliced red onion, and toasted almond slices. Gently toss
    everything together. Set aside.

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