PACIFIC COAST BUTTERFISH

Pacific Coast Butterfish image

Yield serves 4

Number Of Ingredients 15

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2 cups fresh orange juice
1/2 cup fresh lime juice
1 tablespoon white wine vinegar
1 1/2 tablespoons honey
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 (8-ounce) butterfish or halibut fillets
Chive Oil (page 239; optional)
Pickled Red Onion (recipe follows)
PICKLED RED ONION
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, halved and thinly sliced
(makes 1 1/2 cups)

Steps:

Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and boil until reduced to 2/3 cup, about 8 minutes. Whisk in the vinegar and honey and season with salt and pepper. Let cool slightly. Set aside.
Heat the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Season the fish on both sides with salt and pepper. Spoon a few tablespoons of the orange glaze into a small bowl. Brush the tops of the fillets with some of the glaze from the small bowl. Put the fillets in the pan, glaze side down, and cook until light golden brown, 3 to 4 minutes. Brush the tops of the fillets with some of the glaze, flip over, and continue cooking until the bottom is light golden brown and the fish is just cooked through, about 4 minutes longer.
Place the fillets on 4 large dinner plates and drizzle with a little of the reserved sour orange glaze. Drizzle some of the chive oil, if using, around the plate. Top the fillets with some of the pickled red onion.
PICKLED RED ONION
Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.