Pacific Coast Butterfish Recipe

Name: Pacific Coast Butterfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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)

Servings: persons

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)
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)

1
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.
2
Whisk in the vinegar and honey and season with salt and pepper.
3
Let cool slightly.
4
Set aside.
5
Heat the oil in a large nonstick saute pan over high heat until the oil begins to shimmer.
6
Season the fish on both sides with salt and pepper.
7
Spoon a few tablespoons of the orange glaze into a small bowl.
8
Brush the tops of the fillets with some of the glaze from the small bowl.
9
Put the fillets in the pan, glaze side down, and cook until light golden brown, 3 to 4 minutes.
10
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.
11
Place the fillets on 4 large dinner plates and drizzle with a little of the reserved sour orange glaze.
12
Drizzle some of the chive oil, if using, around the plate.
13
Top the fillets with some of the pickled red onion.
14
Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan.
15
Remove from the heat and let cool for 10 minutes.
16
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.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups fresh orange juice, 1/2 cup fresh lime juice, 1 tablespoon white wine vinegar, 1 1/2 tablespoons honey, and more.

Yes, Pacific Coast Butterfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pacific Coast Butterfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions