“Pan-seared Alaskan Halibut with a silky orange béarnaise — elegant enough for guests, simple enough for a weeknight.”
This recipe takes the classic béarnaise and brightens it with fresh orange juice and citrus peel — a combination that works beautifully with the clean mild flavour of Alaskan Halibut. The sauce comes together quickly while the fish cooks. Have everything ready before you start — this dish moves fast.
- 3/4 cup Milk
- 1 package (1 oz) Béarnaise sauce mix
- 1/4 cup Unsalted butter
- 1/4 cup Fresh orange juice
- 1 tbsp Fresh lemon juice
- 2 tsp Fresh orange peel, grated (or 1/2 tsp dried)
- 4 fillets (4-6 oz each) Alaska Halibut steaks or fillets, fresh or thawed
- 1 tbsp Olive oil
- 1 lb Fresh asparagus spears, trimmed
- to taste Salt and black pepper
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01
Make the béarnaise
Whisk milk and béarnaise mix in a 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.
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02
Prepare the halibut
If using frozen halibut, rinse any ice glaze under cold water and pat completely dry with paper towels. Brush both sides with oil. Season lightly with salt and pepper.
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03
Sear the halibut
Heat a heavy nonstick skillet over medium-high heat. Place halibut in the pan and cook uncovered 3-4 minutes until golden brown. Shake pan occasionally to prevent sticking.
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04
Flip and finish
Turn fillets over, cover pan tightly and reduce heat to medium. Cook 6-8 minutes for frozen halibut or 3-4 minutes for fresh or thawed. Cook just until fish is opaque throughout — do not overcook.
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05
Cook asparagus
While halibut cooks, simmer asparagus in a small amount of water over medium-high heat until crisp-tender. Drain and keep warm.
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06
Plate and serve
Place a quarter of the asparagus on each plate. Top with a halibut portion and drizzle generously with the orange béarnaise sauce.
The halibut is done the moment it turns opaque throughout — a minute too long and the texture suffers. Press gently at the thickest point — it should just start to flake. Pull it immediately and let residual heat finish the job.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
