Blood Orange Sauce
Ingredients:
1 blood orange, or regular orange if you can't find blood orange,
supreme into sections
zest from the orange
1 tbsp finely chopped shallot
1 tbsp unsalted butter
1 tbsp marinade for fish
1/4 cup white wine
1/4 cup heavy cream
kosher salt and freshly ground pepper to taste
fresh herbs, I used 1 tsp tarragon and 1 tbsp parsley, chopped
Directions:
First, make a quick marinade for your fish:
1 tbsp Cajun seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 cup orange juice, 1/4 cup olive oil, salt and pepper to taste.
Drizzle all but 1 tbsp over fish, and refrigerate until ready to bake.
Grate the rind off the orange, and supreme into sections.
Melt the butter in a pan and add shallots, saute until soft. add the reserved marinade, and cook until almost dry. Add the wine, and cook again until most of the liquid is gone. Add the heavy cream and heat until simmering, and thick, but do not boil. Add the blood orange sections and reserved zest, and any juice that has accumulated, salt and pepper, and let simmer until the flavors marry. You can set the sauce aside at this point, until the fish is done.
Gently reheat when ready, and add the fresh herbs. Serve over your favorite fish, shrimp, or even chicken if you like.
I used fresh halibut, and salmon in this dish.
I baked my fish in the oven with the marinade, a bit of olive oil in the pan, salt and pepper, for 15 minutes. Depending on the thickness of your fish, you may need less time, you can judge by gently pressing on the fish, once it's firm, it should be done.
I baked my fish in the oven with the marinade, a bit of olive oil in the pan, salt and pepper, for 15 minutes. Depending on the thickness of your fish, you may need less time, you can judge by gently pressing on the fish, once it's firm, it should be done.