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Sautéed Halibut with Orange and Mint Sauce

Serves: 4

(Halibut con Salsa de Naranja y Yerbabuena)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Halibut goes very well with citrus and mint, as do many of the firm white fish that are common in Mexico. This orange sauce is simple to make and tastes so good that you'll want to make it often. Citrus juices are widely used, especially with fish and poultry, in many parts of Mexico, and halibut works really well with the sauce. Serve with Mexican Rice (see Beans, Rice, and Pasta).

    1/2 cup fresh orange juice
   1 teaspoon grated orange zest
   1 tablespoon finely slivered mint leaves
   1 teaspoon sugar
   1 tablespoon unseasoned rice vinegar
   1/8 teaspoon crushed red pepper
   1 teaspoon cornstarch
   1 tablespoon unsalted butter
   1 tablespoon olive oil
   4 (6- to 7-ounce) halibut steaks
   1/2 teaspoon salt, or to taste
   1/8 teaspoon freshly ground pepper, or to taste

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Sautéed Halibut with Orange and Mint Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!

1. Put the orange juice, rind, mint, sugar, vinegar, crushed pepper, and cornstarch in a small saucepan. Mix well and bring to a boil. Cook, stirring, until the sauce thickens slightly, 3 to 4 minutes. Remove from heat and stir in the butter.

2. In a nonstick skillet, heat the oil and cook the halibut, 4 to 5 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the sauce over low heat. Serve the fish hot with the sauce spooned on top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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