HALIBUT W/ WHITE WINE SUNKIST® LEMON BUTTER SAUCE AND SUNKIST® BLOOD ORANGE SALAD

Sarah Thomas-Drawbaugh, Healthyish Foods®

Prep: 25 mins

Cook: 10 mins

Total: 35 mins

Serves: 2

Ingredients

Pat the halibut dry with a paper towel.
Season with salt, black pepper and a drizzle of avocado oil
Heat a non-stick skillet over medium high heat. Add the avocado oil.
Once the oil is hot but not smoking, add the halibut meat side down to the pan and sear for 4-5 minutes. Do not move the fish in the pan as you want to get an optimal sear.
Using a fish spatula carefully flip the fish and cook for another 3-4 minutes or until the fish is no longer translucent and is slightly firm to the touch. If it feels hard, it is overcooked.
Cooking time will depend on the size of the fillets. The internal temp should be 130-135 degrees for a flaky, soft fish. Remove the fish from the pan.

Using the same pan, add 2 tablespoons unsalted butter.
Once the butter is melted add the minced garlic and sauté for 1-2 minutes.
Next, add the fresh squeezed Sunkist® lemon juice and white wine. Bring to a gentle boil. Once reduced by about half, reduce the heat to low and add the remaining butter. Stir well.
Season with a pinch of salt and serve immediately.

Segment two Sunkist® Blood oranges.
Add the arugula to a mixing bowl. Drizzle it with olive oil, salt and black pepper. Toss together until well coated.
Next, top the arugula with the segmented oranges, thinly sliced red onion, and toasted almond slices. Gently toss everything together. Set aside.