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Broiled Halibut with Orange- Shallot Butter Sauce

Prep time 5 mins
Cook time 20 mins
Yield 4 Servings


  • 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

Nutrition Information

  • calories 529
  • fat 38 g
  • satfat 16 g
  • protein 42 g
  • carbohydrate 5 g
  • fiber 0 g
  • cholesterol 181 mg
  • sodium 497 mg

How to Make It

  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.