4 halibut steaks, 1/2 lb each, 3/4 inch thick
2 cups boiling poaching broth (recipe follows) OR 2 cups boiling water, plus 2 T lemon juice and 1 t salt
2 t cornstarch
1 T sugar
1 cup cold orange juice
2 t grated orange rind
1/2 t grated lemon rind
1 t lemon juice
2 oranges, skinless sections cut in half
1/4 cup raisins, soaked in hot water to soften
Poaching Broth
8 cups water
1 cup dry white wine or dry vermouth
1 large onion, chopped
2 celery ribs with leaves, coarsely chopped
2 carrots, cut in thick slices
1 large leek, sliced, white part only
1/2 t dried tarragon
1 bay leaf
2 large sprigs parsley
6 whole peppercorns
1 or 2 t salt
In a large oiled skillet, place steaks and boiling liquid. Cover and simmer until fish flakes easily, 8 to 10 minutes. Meanwhile, prepare sauce by mixing cornstarch and sugar in small saucepan. Add orange jice and heat slowly, stirring until thickened. Stir in orange and lemon rind, lemon juice, orange sections and raisins. Heat thoroughly. When fish is cooked, transfer carefully to rack to allow fish to drain. Serve on heated platter. Spoon some sauce over each steak and pass the rest.
Serves 4.
Poaching Broth
Combine all ingredients and simmer 1/2 hour. Strain broth into a clean pot. Bring to a boil, add whatever fish is to be poached and cook, timing from when the liquid begins to boil again. Reduce heat and simmer according to thickness of fish, allowing 10 minutes per inch of thickness at the thickest part for fresh fish, and 20 minutes per inch for frozen fish. Strain broth after poaching and freeze.
Makes 2 quarts.