Pan fried Halibut with Tarragon Butter and Candied Oranges

By: Chef Kelly Cahoon

As a firm believer in the underutilization of citrus fruits in recipes, I knew from the start I wanted to try a fun way to incorporate oranges into this dish. 

By adding candied oranges to a compound butter, you get the benefit of color, texture, and flavor in bite sized pieces. The dish is sweet and buttery with just the right amount of tarragon to add dimension and freshness.

Ingredients

Pan fried Halibut with Tarragon Butter and Candied Oranges

  • 4 SRF halibut fillets (5 oz.), thawed Buy Now
  • 2 tablespoons avocado oil
  • 2 teaspoons mild fish seasoning
  • 1 medium orange, sliced into 8 rounds
  • 1 cup sugar
  • ½ cup water
  • ½ cup butter, room temp
  • 1 cup tarragon, separated

Pan fried Halibut with Tarragon Butter and Candied Oranges

Combine sugar and water in a shallow saucepan over medium high heat. When the mix starts to bubble or gets to 225°F add the orange slices. (Do not stir after it starts to boil.)
Flip the slices periodically so they’re evenly covered by the syrup. Cook oranges about 10 minutes until the syrup reaches 250°F. Using a slotted spoon lift each slice out of the syrup and place onto a cooling rack. Let cool and harden 1 hour or up to 24 hours. Discard syrup.
Rough chop ½ cup tarragon, set aside. Rough chop 4 of the slices of candied oranges and stir them into the softened butter. Add the tarragon and stir until well mixed. Spoon the butter onto wax paper and roll the mixture into a log. Refrigerate 30 minutes.
Heat a wide, shallow pan over medium heat. Dab the fish fillets with paper towels until very dry and sprinkle the flesh side of the fillet with rub. Pour the avocado oil into the base of the pan and place the fillets flesh side down for about 5 minutes.
While the fish cooks, remove the butter log from refrigerator and slice into thin rounds.
Flip fillets and add 1/2 of the butter rounds to the base of the pan. Cook for an addition 3 minutes or until the internal temp reaches 145°F. Top the cod with more butter rounds, garnish with fresh tarragon and top the dish with any leftover candied oranges. Finish with a sprinkle of flake salt. Serve directly from the pan.