Alaska Halibut with Orange Béarnaise Sauce

Alaska Halibut with Orange Béarnaise Sauce


  • 3/4 cup milk
  • 1 package (about 1 oz.) Béarnaise sauce mix
  • 1/4 cup butter
  • 1/4 cup orange juice
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons fresh OR 1/2 teaspoon dried grated orange peel
  • 4 Alaska Halibut steaks or filets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • Salt and pepper, to taste
  • 1 lb. fresh or frozen asparagus spears, trimmed

Alaska Halibut with Orange Béarnaise Sauce

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4


Whisk together milk and Béarnaise mix in small saucepan over medium heat. Stir in butter until melted. Blend in orange juice, lemon juice and orange peel; stir and cook until thickened. Cover and keep warm.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

While fillets are cooking, cook asparagus spears in small amount of water over medium-high heat until crisp-tender. Drain and keep warm.

To serve, place 1/4 of the asparagus on plate. Top with a halibut portion and drizzle with sauce.

Nutrients per serving: 375 calories, 20g total fat, 8g saturated fat, 48% calories from fat, 80mg cholesterol, 35g protein, 13g carbohydrate, 3g fiber, 429mg sodium, 175mg calcium and 1.1g omega-3 fatty acids.


In this recipe: Wild-Caught Alaska Halibut