Roasted halibut with tomato orange butter. THE CANADIAN PRESS/HO - Florida Department of Citrus-Christopher Campbell
An easy orange juice-infused butter makes this roasted halibut entree sing out with the fresh flavour of the south. This dish is simple enough for a weekend meal and elegant enough for special guests.
Roasted Halibut With Tomato Orange Butter
Preparation Time: 15 minutes
Cook Time: 20 minutes
4 thick pieces halibut (about 575 g or 1 1/4 lb total)
15 ml (1 tbsp) butter, melted
7 ml (1 1/2 tsp) fennel seeds, crushed
1 large clove garlic, rasped or grated
1 ml (1/4 tsp) each salt and freshly ground black pepper
Tomato Orange Butter
45 ml (3 tbsp) butter, softened
125 ml (1/2 cup) orange juice
30 ml (2 tbsp) chopped sun-dried tomatoes
15 ml (1 tbsp) chopped fresh parsley
Pinch of freshly ground black pepper
In a large bowl, place halibut pieces. Drizzle with butter and sprinkle with fennel, garlic, salt and pepper. Toss gently to coat fish well. Place on parchment paper-lined baking sheet and roast in a 220 C (425 F) oven for about 20 minutes or until fish flakes easily when tested with a fork.
Tomato Orange Butter: Meanwhile, in a small saucepan, melt butter over medium heat and whisk in orange juice and sun-dried tomatoes. Bring to a simmer and cook for 5 minutes or until tomatoes are softened. Stir in parsley and pepper. Spoon sauce over halibut to serve.
Makes 4 servings.
Source: Florida Department of Citrus.