Buttery Citrus Sauce for Fish
1 ½ cups orange juice
2 tablespoons fresh lime juice
1/3 cup dry white wine
2 tablespoons shallots, minced
¼ cup (1/2 stick) chilled 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)
Boil orange juice and lime juice in saucepan until reduced to approximately ½ cup, about 10 minutes. Boil wine 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
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