Pan-Roasted Halibut with Orange Cream Reduction Sauce

J Lohr halibut 2

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 4

For the Halibut


  • 2 Lbs. Halibut steak (Tilapia can be substituted)
  • salt & pepper to taste
  • 1 Tbsp. butter


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

For the Sauce


  • 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


  • Add shallots, white wine and orange juice to the same pan used to cook the halibut. Cook on medium-high heat till reduced to about 2 Tbsp
  • Whisk in each pat of butter
  • Remove from heat and stir in the yogurt and heavy cream
  • Top halibut with sauce and serve

Recommended pairing: J. Lohr October Night Chardonnay