Courtesy of Chef Andrew Cohen

Ingredients

Sauce

Zest of 1/2 lime, 1/2 lemon and 1/4 orange
Juice of 1/4 lime, 1/4 lemon and 1/2 orange
1 small shallot, diced fine
1 inch of fresh peeled ginger, minced
1 teaspoon coriander seeds
small pinch of true cinnamon (canela), or substitute regular cinnamon (cassia) if necessary
1/2 vanilla bean, split
3/4 C dry white wine such as Chardonnay or Fume Blanc
Sugar as needed
Salt and Pepper to taste
4 Tablespoons of unsalted butter cut into pea sized bits
2 teaspoons neutral flavored oil

Fish
4 pieces of halibut fillet, 4 oz. each
1/2 Tablespoon vanilla paste or vanilla oil
1 t neutral flavored oil
Salt and fresh ground pepper

Instructions

For the Sauce
Saute the shallots in oil until lightly colored. Add the coriander seeds and cook until the aroma comes up. Add the ginger and cook to soften. Add the zest and warm. Add the citrus juices and reduce by 80%.

Add the wine and reduce by 70%. Add salt and fresh pepper. Taste, and adjust flavor as needed, using sugar for balance if the taste is too sour.

Lower the heat, and begin adding the butter bits little by little, whisking to emulsify the butter. Add the butter until it is all used or the sauce is thick. Keep the sauce warm. Be careful not to get the sauce too hot or it will separate.

For the Fish
At least 1 hour before cooking, rub the fish with the vanilla. Salt and pepper the fish. Pre-heat the oven to 450 degrees.

Heat a large skillet over medium-high heat. Lightly oil the pan, and sear the fish for 4 minutes. Flip the fish and put paper thin slices of butter on the fish, transfer the pan to the oven. Roast for 6 more minutes.

Plate the fish and top with the sauce.
 

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