Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction

The secret of this recipe from Yannick Cam, owner-chef of Le Paradou, is in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, then serving it with fish of prime freshness.

Makes a single serving.

6 ounces halibut
2 oysters, preferably Fanny Bay
1 cup Sauternes (French sweet wine)
1 blood orange (available in season at Whole Foods and Middle East markets)
Zest of a quarter of a grapefruit, plus a little extra to garnish
3 ounces butter, cold and in small cubes


Shuck the oysters and reserve them in their juices.

Reduce the Sauternes with the grapefruit zest until it reaches a light syrup consistency.

Sauté the halibut on high heat one minute on each side without oil or butter in a hot heavy-bottomed pan.

Squeeze juice from the orange and add to the Sauternes, then whisk in the butter, cube by cube, over low heat. Set aside where it can remain warm.

Warm oysters in enough hot water to cover.

Put the halibut on a plate, and spoon sauce around it. Top with the drained oysters and top the oysters with a little more zest.

(If you can't find blood oranges, use the juice of an orange with the juice of a lemon.) 

This recipe first appeared in the NorthWest Current. Photo courtesy Yannick Cam.

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