Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
3/4 cup milk
1 package (about 1 oz.) Béarnaise sauce mix
1/4 cup butter
1/4 cup orange juice
1 Tablespoon fresh lemon juice
2 teaspoons fresh OR 1/2 teaspoon dried grated orange peel
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Salt and pepper, to taste
1 lb. fresh or frozen asparagus spears, trimmed
Whisk together milk and Béarnaise mix in small saucepan over medium heat. Stir in butter until melted. Blend in orange juice, lemon juice and orange peel; stir and cook until thickened. Cover and keep warm.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
While fillets are cooking, cook asparagus spears in small amount of water over medium-high heat until crisp-tender. Drain and keep warm.
To serve, place 1/4 of the asparagus on plate. Top with a halibut portion and drizzle with sauce.
Recipe courtesy of Alaska Seafood.