Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 3

4 (5-ounce) halibut fillets, each about 1 inch thick
Sea salt
Freshly ground black pepper
¼ cup butter
2 tsp. minced garlic
1 shallot, minced
1 tbsp. freshly squeezed lemon juice
1 tbsp. freshly squeezed orange juice
2 tsp. chopped fresh parsley
2 tbsp. olive oil


  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 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.

Calories: 319
Fat: 26g
Protein: 22g
Carbohydrates: 2g
Fiber: 0g