Preparation Time: 10 minutes
Cooking Time: 15 minutes
4 (5-ounce) halibut fillets, each about 1 inch thick
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
- 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.
- Place a small saucepan over medium heat and melt the butter.
- Sauté the garlic and shallot until tender, about 3 minutes.
- Whisk in the lemon juice, and orange juice and bring the sauce to a simmer, cooking until it thickens slightly, about 2 minutes.
- Remove the sauce from the heat and stir in the parsley; set aside.
- Place a large skillet over medium-high heat and add the olive oil.
- Panfry the fish until lightly browned and just cooked through, turning them over once, about 10 minutes in total.
- Serve the fish immediately with a spoonful of sauce for each.