Broiled Halibut with Orange- Shallot Butter Sauce

Yield: 4 Servings
Cost per Serving: $4.55
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Nutritional Information

Amount per serving
  • Calories: 529
  • Fat: 38g
  • Saturated fat: 16g
  • Protein: 42g
  • Carbohydrate: 5g
  • Fiber: 0g
  • Cholesterol: 181mg
  • Sodium: 497mg


  • 1 stick (1/4 lb.) unsalted butter
  • 1 large shallot, minced
  • 3/4 teaspoon kosher salt
  • 1/2 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon pepper
  • 4 (6- to 8 oz.) halibut or cod fillets
  • Half-moon orange slices, for garnish


  1. Preheat broiler. In a medium saucepan, melt 1 Tbsp. butter over medium heat. Add shallot and 1/2 tsp. salt and cook, stirring, until softened, about 3 minutes. Pour in orange juice and vinegar and bring to a boil. Cook until thick and syrupy, about 5 minutes. Remove from heat.
  2. On a shallow baking pan, arrange fish, smooth-side down; sprinkle with remaining 1/4 tsp. salt and pepper. Broil for about 6 minutes, until fish is just cooked through. Transfer fish to a platter and keep warm.
  3. Return reserved orange-shallot mixture to a simmer over medium heat. Gradually add remaining 7 Tbsp. butter, whisking in a little at a time until incorporated and warm, about 5 minutes. Pour the sauce over the fish and serve. Garnish with orange slices.
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