Orange, Plum, and Maple Poached Halibut

Serves 4 | A One-Pan Wonder with Perfect Flavors

INGREDIENTS:

1 ½ lb halibut filet cut into 4 steaks

½ to ¾ of a plum, pit removed and cut into thin wedges

Zest of 1 orange

1 orange sliced thinly without peel

2 T fresh squeezed orange juice

¼ C bourbon

1 T finely minced gingerroot

2 T thinly sliced shallots

¼ C Olive This! Vermont Maple Balsamic Vinegar

2 T mild oil

¾ T kosher salt + ¼ t black pepper

¼ C finely chopped Italian flat leaf parsley

4 large romaine lettuce leaves

METHOD:

• Prepare halibut steaks by cutting them into serving size and patting dry with a paper towel. Don’t forget to bring to room temperature.
• Zest the orange, prepare the slices, and squeeze the juice. Slice the plum into small wedges. No need to peel.
• Bring a large sauté pan to high heat and add the 2 T oil. When very hot add the shallots and sauté for a minute. Then add the gingerroot, orange slices, and the plum slices and stir until fragrant, or about 30 seconds. Then lower heat slightly and add the orange juice, maple balsamic, and the bourbon. Lower heat to medium low and let it all bubble for about 30-45 seconds. Nest the halibut steaks into the liquid and salt and pepper them well. Cover, reduce heat so it is barely bubbling and let the fish poach for about 6 minutes or until opaque. It doesn’t take long!
• To plate, place a romaine leaf on the plate. Then using a spatula, place a halibut steak on top and then ladle with some of the sauce and the fruit. Garnish with parsley. Serve.