Ingredients
- 3/4 cup 3/4 cup milk
- 1 package 1 package (about 1 oz.) Barnaise sauce mix
- 1/4 cup 1/4 cup butter
- 1/4 cup 1/4 cup orange juice
- 1 Tablespoon 1 Tablespoon fresh lemon juice
- 2 teaspoons 2 teaspoons fresh OR 1/2 teaspoon dried grated orange peel
- 4 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive, canola, peanut or grapeseed oil
- Salt and pepper, to taste
- 1 lb. 1 lb. fresh or frozen asparagus spears, trimmed
Servings:
Units:
Instructions
- Whisk together milk and Barnaise mix in small saucepan over medium heat. Stir in butter until melted. Blend in orange juice, lemon juice
- and orange peel; stir and cook until thickened. Cover and keep warm.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for
- frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- While fillets are cooking, cook asparagus spears in small amount of water over medium-high heat until crisp-tender. Drain and keep warm.
- To serve, place 1/4 of the asparagus on plate. Top with a halibut portion and drizzle with sauce.
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