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Pan-Roasted Halibut with Orange-Cream Reduction Sauce

J Lohr halibut 2

Whip-up something new tonight with this summer-inspired Pan-Roasted Halibut recipe courtesy of Winemaker, White Wines, Kristen Barnhisel. Pair with a glass of J. Lohr October Night Chardonnay and enjoy!

Prep Time: 15 Min.
Cook Time: 20 Min.
Servings: 4



  • 2 lbs. halibut steak (tilapia can be substituted)
  • salt & pepper to taste
  • 1 Tbsp. butter


  1. Cut halibut into 4 equally sized pieces.
  2. Season with salt and pepper.
  3. Heat butter on medium-high heat in a large skillet.
  4. Place halibut in hot pan and cook for 5-7 min on each side (cooking time varies depending on thickness).
  5. Do not remove until brown and caramelized.
  6. Remove fish from pan and cover to keep warm.



  • 2 shallots, minced
  • ½ cup white wine
  • 2 Tbsp. orange juice concentrate
  • 4 Tbsp. butter, cut into pats
  • 2 Tbsp. plain yogurt
  • 2 Tbsp. heavy cream


  1. Add shallots, white wine, and orange juice to the same pan used to cook the halibut. Cook on medium-high heat until reduced to about 2 Tbsp.
  2. Whisk in each pat of butter.
  3. Remove from heat and stir in the yogurt and heavy cream.
  4. Top halibut with sauce and serve.
  5. Recommended pairing: J. Lohr October Night Chardonnay

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas