Pan-Seared Halibut with Blood Orange Butter Sauce

thefoodnetwork.com
serves 2
Ingredients
Blood Orange Butter Sauce:

• 10 tablespoons unsalted butter, cut into 10 pieces
• 1 large shallot, finely chopped (about 1/4 cup)
• 1 cup blood orange juice
• Kosher salt and freshly ground black pepper

Pan-Seared Halibut:

• Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons pomegranate arils

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Preparation

1. For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
2. Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
3. Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
4. For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
5. Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve. 

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