Modu Recipes

Striker Chef's Orange Basil Halibut Steak

A luxurious halibut (white fish) steak, pan-seared to be crispy outside and moist inside, served over a special cream sauce infused with fragrant orange and basil pesto.

🙋 Recommended for

  • ⭐ Those who want to enjoy a high-quality, restaurant-style fish steak at home.
  • ⭐ Those who want to cook frozen white fish fillets in a unique and sophisticated way.

Ingredients needed 🛒2 servings

  • Frozen halibut fillet 2 pieces
  • Orange 1/4 piece
  • Garlic 2-3 cloves
  • Onion 1/4 piece
  • Green onion 3 stalks
  • Sun-dried tomatoes 4-5 pieces
  • Heavy cream 100ml
  • Butter 1 tablespoon
  • Basil pesto 1 tablespoon
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste

Recipe 🍳

  1. Lightly score the skin side of the thawed halibut fillet.
  2. Heat olive oil in a pan over medium heat and place the halibut skin-side down. Sear until golden brown and crispy.
  3. Flip the fish and cook the flesh side until done. Remove from the pan and let rest in a warm place.
  4. Reduce the heat to medium in the same pan. Sauté minced garlic, minced onion, and chopped white parts of green onions sequentially for 30 seconds each to release their aroma.
  5. Add the orange segments, sliced as thinly as possible including the peel, and stir-fry over high heat to evaporate moisture and concentrate the juice. Add sun-dried tomatoes and sauté together.
  6. Pour in the heavy cream and bring to a boil. Immediately turn off the heat.
  7. Using the residual heat in the pan, add the butter and basil pesto and stir until smoothly emulsified into the sauce.
  8. Spread the finished orange basil cream sauce onto a plate. Place the seared halibut steak on top. Season with salt and pepper to taste, and garnish with chopped green onions to finish.
  1. Score the skin of the halibut fillet and sear in a pan until crispy outside and moist inside. Set aside.
  2. In the same pan used for the fish, sauté garlic, onion, green onion, orange, and sun-dried tomatoes in order to build flavor.
  3. Add heavy cream and bring to a simmer. Turn off the heat and melt in butter and basil pesto to make the sauce.
  4. Plate the sauce, top with the fish steak, season with salt and pepper, and finish.

Cooking tips 💡

  • When searing the fish, the skin may curl up due to the heat, but it will flatten out over time. Do not force it down.
  • The white pith of the orange can impart a bitter taste if too much is used. Use mainly the zest and flesh, sliced thinly.
  • Do not salt the fish beforehand. Season with salt only after cooking, when serving with the sauce, to prevent moisture loss and keep the fish tender.

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Frozen halibutOrangeGarlicOnionGreen onionSun-dried tomatoesHeavy creamButterBasil pestoOlive oil
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