Pan-Roasted Halibut with Orange-Cream Reduction Sauce

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

Halibut

Ingredients:

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

Instructions:

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.

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

Instructions:

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