Orange Poached Halibut with Asparagus And Tear Drop Tomatoes
Source: CHEF
Ingredients
12 asparagus spears
1/2 c. teardrop tomatoes
4/ 3 to 5 oz. portions halibut
2 oranges, peeled and cut into *supremes
1/3 c. of triple sec liquor
Pinch of cumin
1 tablespoon unsalted butter
Salt and pepper to taste
1 tablespoon fresh chopped tarragon (may substitute 1 and 1/2 tsp. dried)
Olive oil for drizzling
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Place tomatoes and asparagus in the bottom of a casserole dish..Place halibut on top. Sprinkle peeled orange segments, triple sec, cumin, butter, salt and pepper, and tarragon over the top. Cover with foil and bake at 350 degrees Fahrenheit for 20 minutes (until fish is done and asparagus are steamed.)
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Entrée Orange Poached Halibut
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