Curried Halibut Steaks
Comments: If desired, use sole instead of halibut.
Servings: 4

2 pounds [1 kg] halibut steaks [into 3/4-inch / 2-cm thick slices]
3 tablespoons [45 mL] olive oil
1 teaspoon [5 mL] butter or margarine
1 1/2 tablespoons [22.5 mL] chopped gray shallot
1/4 cup [60 mL] white wine
1 1/4 cups [310 mL] heavy cream [35%]
1 garlic clove, minced
1 teaspoon [5 mL] catsup
2 teaspoons [10 mL] grated orange rind
2 tablespoons [30 mL] freshly made orange juice
3/4 teaspoon [7.5 L] curry powder
Salt and pepper, to taste
12 orange sections, skin removed
4 fresh parsley sprigs

Brush halibut steaks with olive oil; salt and pepper. Set aside for 5 to 10 minutes. Into a casserole, melt butter or margarine. Add and cook gray shallots for 1 minute [do not color].

Pour in white wine and cream. Reduce by approximately 1/4th, until creamy. Into a bowl, mix together minced garlic, catsup, grated orange rind, orange juice and curry powder; whip vigourously into creamy sauce. Reserve sauce, hot. Warm-up a grill or a streaked, heavy saucepan, until really hot. Brown halibut steaks for 2 minutes on each side, then bake into a preheated 180°C [350°F] oven for 5 to 7 minutes.

Arrange halibut steaks onto really hot serving plates. Serve sauce into a sauceboat or spooned all around halibut steaks. Serve each halibut steak garnished with 3 orange sections and a sprig of parsley.