Food like this that keeps me feeling great. Full of flavor, protein, vitamins – this is the kind of food that keeps me “on track.”
The sauce is light. I’ve stuck with chicken stock, white wine and lime juice as its base. When I made it originally back in 2012, I also used an infused oil that was available at Mollie Stones. It was called Nona Luisa’s Blood Orange infused Olive Oil. With just a tad of it in the pan at the beginning, it gave the dish an extra zest. I’m not sure that it is still available.
To keep things light, grain-free, and low-carb in general, serve this over a bed of greens, or with a Cucumber and Avocado Ceviche piled on top. For today, lettuce with a little blood-orange olive oil vinaigrette did just fine.
- 2 (1/2 lb) Northern Halibut Filets
- 2 tsp Mollie Stone's Blood Orange Olive Oil (or regular olive oil)
- Dusting of garlic-pepper
- ¼ cup white wine
- ¼ cup chicken stock
- Juice of one lime
- 2 green onions, chopped from the white part halfway up the green part
- Another slug of Blood Orange Olive Oil
- A bunch of fresh cilantro
- Salt and Pepper to taste
- Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.
- Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated. Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.
- Remove filets to beds of lettuce. Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.
- Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste. Serve immediately.