Pacific Coast Butterfish

Name: Pacific Coast Butterfish
Yield: serves 4
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)

December 14, 2011

Butterfish is so named on account of its rich—yes, buttery—flavor. Also known as Pacific pompano, its texture is tender, so long as you don’t overcook the fish. (There is an Atlantic pompano as well, but it is much smaller and is not a suitable substitute.) The sour orange glaze is influenced by Cuban cuisine and can be made with either sour oranges or a mixture of sweet orange and lime juices. It’s a highly flavorful sauce and a perfect match for the rich fish. I find that the majority of seafood dishes are best suited to the warm weather months and don’t fit well into the heartier menus of fall and winter. This assertively flavored dish is an exception to that rule and pairs well with the ingredients and sides of the cool seasons, such as the tender Roasted Brussels Sprouts, Pomegranate, Hazelnuts (page 177) I serve with it at the restaurant.

Recipe notes

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