serves two

Ingredients

Halibut:
8 asparagus spear tips
1/2 fresh orange (12-14 segments)
1 tsp chopped fresh basil, for garnish
12 whole pecans, lightly toasted
2 7-oz portions of fresh halibut

Chardonnay-beurre blanc sauce:
2 tsp chopped shallots
2 tsp vegetable oil (separated)
juice of 1 lemon
3/4 c Chardonnay (separated into 1/2 c and 1/4 c)
1 tsp white rice vinegar
1/3 stick unsalted butter, cut into cubes
salt and white pepper to taste

Method

For the sauce: Preheat oven to 350 degrees. In a small stainless steel pot, sauté the shallots with 1 teaspoon of vegetable oil. Add lemon juice, 1/2 cup Chardonnay, white rice vinegar, salt, and white pepper. Reduce liquid by 1/3. Whisk butter into the reduction 1 cube at a time until melted thoroughly. Strain the reduction to remove shallots. Add steamed asparagus tips, orange segments, basil, and pecans to reduction. Set aside.

For the halibut: Season halibut with salt and pepper on both sides. Heat a separate non-stick skillet over high heat. Add remaining 1 teaspoon vegetable oil to pan. Add fish and sauté until golden brown on edges (around 2 minutes on each side). Add 1/4 cup Chardonnay. Remove pan from stove and place into preheated oven. Bake for 5 minutes, or until fish is cooked thoroughly (cooking time may vary depending on the thickness of the fish).

To plate: Place the halibut on a plate and pour reduced Chardonnay sauce over the top. Lay asparagus over the top. Sprinkle with pecans and orange wedges, and garnish with basil leaves.