Serves 4 / Prep time: 10 minutes / Cook time: 15 minutes
Citrus fruits are absolutely delicious and are bursting with nutrients. Both lemons and oranges are excellent sources of vitamin C, which boosts the immune system and can help detoxify your body. The acid from citrus is a wonderful addition to most fish and seafood recipes.
4 (5-ounce) halibut fillets, each about 1 inch thick
Freshly ground black pepper
¼ cup butter
2 teaspoons minced garlic
1 shallot, minced
3 tablespoons dry white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
Sea salt
1. Pat the fish dry with paper towels and then lightly season the fillets with salt and pepper. Set aside on a paper towel–lined plate.
2. Place a small saucepan over medium heat and melt the butter.
3. Sauté the garlic and shallot until tender, about 3 minutes.
4. Whisk in the white wine, lemon juice, and orange juice and bring the
sauce to a simmer, cooking until it thickens slightly, about 2 minutes.
5. Remove the sauce from the heat and stir in the parsley; set aside.
6. Place a large skillet over medium-high heat and add the olive oil.
7. Panfry the fish until lightly browned and just cooked through, turning
them over once, about 10 minutes in total.
8. Serve the fish immediately with a spoonful of sauce for each.
SUBSTITUTION TIP
Any firm white-fleshed fish will be delicious with this creamy
sauce. Try haddock, tilapia, or sea bass.
PER SERVING
Calories: 319; Fat: 26g; Protein: 22g; Carbs: 2g; Fiber: 0g;
Net Carbs: 2g; Fat 70%/ Protein 29%/ Carbs 1%