1.29.2011

Orange Tarragon Halibut


6 halibut filets, trimmed
3 tablespoons butter or olive oil (for browning chicken)
2/3 cup fresh squeezed orange juice
1  cup cream
1/2 cup chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup Parmesan cheese, grated
2 tablespoons cornstarch
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon tarragon
salt and pepper to taste
1/4 teaspoon paprika

1. Preheat oven to 350 degrees.
2. In large skillet, saute halibut on both sides for 2 minutes.
3. Transfer halibut to a shallow baking dish and set aside.
4. To drippings, add citrus zests, 1/4 cup orange juice, lemon juice, and tarragon. Cook over low heat. 5. Gently whisk in cream. Stir in chicken broth and salt and pepper.
6. Dissolve cornstarch in 1/4 cup orange juice and add to sauce.
7. Cook and stir until thickened. Pour over chicken, sprinkle with cheese and paprika and bake for 5 minutes.
8. Just before serving, brown under broiler for two minutes to toast cheese.

Serves 8

Serve over risotto or rice and steamed shoe string carrots, yellow zucchini, and fresh green beans. Garnish with orange sections.

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