SAUCE for HALIBUT OR SCALLOPS
1/2 c. white wine (a good wine)
1/2 c. orange juice
1/2 c. cold water
2 tsp. grated orange rind
1 tsp. lemon juice
1 (11 oz.) can mandarin orange segments, drained
1 c. seedless green grapes 1/2's
2 lbs. halibut steaks or scallops ( fresh or frozen)
2 c. boiling water
2 tbsp. lemon juice
1 tsp. salt
1 tbsp. cornstarch
1 tbsp. sugar
If frozen, thaw fish. Cut into serving portions. Place fish in a well greased, large fry pan. Add boiling water, lemon juice and salt. Cover fry pan; simmer until fish flakes easily when tested with a fork, 8 to 10 minutes.
While fish is cooking, prepare sauce. Combine cornstarch and sugar in a small saucepan. Stir in orange juice, wine and cold water. Cook slowly, stirring constantly, until thickened. Stir in orange rind, lemon juice, and fruits; heat. Transfer cooked, drained fish carefully to a hot serving platter. Spoon sauce over halibut.
This will hook them,,, and they won't throw you back. Enjoy
I like Trader Joes raits or Yogurt Cilantro Dip from the deli section. Both work great over fish.
A terrific simple sauce of this great white fish is one of caper, lemons and butter.
Once the fish is removed, deglaze the pan with a little lemon juice - about a tablespoon. Add a couple tablespoons of butter, bring to a slight simmer, and toss in a couple of teaspoons of drained capers.
The resulting sauce is tangy, salty and light - great with this fish.
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