Buttery Citrus Sauce for Fish
Buttery Citrus Sauce for Fish
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Ingredients
- 1½ cups orange juice
- 2 Tablespoons fresh lime juice
- 1/3 cup dry white wine
- 2 Tablespoons shallots, minced
- ¼ cup (½ stick) chilled Challenge European Style Butter, cut into 4 pieces
- 4 (6-oz.) pieces of salmon or halibut fillets
- salt and pepper
Optional Garnish:
- 2 Tablespoons chopped parsley and orange segments (1 orange with peel and white pith removed, segmented)
Directions
Boil orange juice and lime juice in saucepan until reduced to approximately ½ cup, about 10 minutes. Boil wine and shallots in another saucepan until wine is reduced to approximately 3 Tablespoons, about 3 minutes. Add orange juice mixture to wine mixture. Add butter pieces, one at a time, whisking until melted. Remove from heat. Season sauce with salt and pepper. Spoon over cooked fish and garnish as desired.
Yield: 4 servings
Source: Recipe developed by Challenge Home Economist for print ad photos.
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