Prep 5 mins
Cook 25 mins
Another clipping from my Great Aunt's recipe collection. I am not sure if she tried this one or not, but it certainly sounds good to me. This one came from a cookbooklet put out by the small local newspaper, The Naperville Sun.
- 2 lbs halibut steaks (North Pacific)
- water, as needed
- salt, to taste
- 1 slice lemon
- 1 slice onion
- 1 sprig fresh parsley
- 1⁄4 teaspoon tarragon
- 4 teaspoons cornstarch
- 2 tablespoons brown sugar
- 1⁄4 teaspoon salt
- 3 dashes Tabasco sauce
- 1 tablespoon butter
- 1 1⁄4 cups orange juice
- 2 tablespoons lemon juice
- 1 orange, peeled and in sections
- Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
- Put halibut into a large skillet and cover with boiling salted water.
- Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
- Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
- Add orange juice and lemon juice and cook and stir until thickened and clear.
- Add orange sections and heat through, then serve over fish.
We are trying to eat more fish so I decided to give this recipe a try. We really liked the sauce but the verdict is still out as to whether we like the flavor of halibut. The recipe was very easy and not a lot of ingredients. Thanks HeatherFeather.
This is the first time I have tried an orange sauce on fish. It was a nice change from the usual fried fish. This was good, but I must say, I like it breaded and fried best. Thanks Heather, for broadening my horizens!