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

For the Halibut

Ingredients:

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

Directions:

  • 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 until brown and caramelized.
  • Remove fish from pan and cover to keep warm.

For the Sauce

Ingredients:

  • 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

Directions:

  • 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.
  • 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