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Driftwood Estate Halibut w/ Oranges & Angel Hair Recipe


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     Driftwood Estate Halibut w/ Oranges & Angel Hair

Category   Entrees - Maindishes
Sub Category   None
  Driftwood Estate Winery Chardonnay, Orange Muscat

3 navel oranges
2 tbls olive oil
1 1in piece ginger, thinly sliced
kosher salt & pepper
1 6oz pieces halibut, skin removed
1 lb angel hair pasta
1/2 tsp ground cumin
1 bunch scallions (white & light green parts) thinly sliced
1/4 cup fresh cilantro, roughly chopped

Cut the oranges into segments, removing the surrounding membranes. (Cut away the peel and white pith with a knife. Then, working over a bowl, make a cut on either side of each segment, inside its surrounding membrane, to free the segments.) Squeeze the membranes over the bowl to catch their juices. Heat the oil in a large skillet over medium heat. Add the ginger and cook, stirring occasionally, for 2 minutes. Sprinkle the halibut with teaspoon salt, teaspoon pepper, and the cumin.
Cook for 4 minutes. Turn, add the scallions and oranges with any liquid, and continue cooking until the fish is the same color throughout and flakes easily, 4 to 5 minutes. Cook the pasta according to the package directions while the halibut cooks. Divide the pasta and fish among individual plates. Spoon the oranges and sauce over the top and sprinkle with the cilantro.
Canned mandarin oranges may be substituted for the navel oranges. Add the mandarin orange juice from the can(s) along with the scallions. Add the mandarin oranges during the last minute or two that the halibut cooks to keep them firm. Serves 4.

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