Poached Halibut with Citrus Butter Sauce Serving Size - 4 Prepared By - DnD Recipe Rating
			1 1/2 C Orange Juice 1 Tsp Fresh Lime Juice 1/3 C Apple Juice (or white wine) 2 Tsp Shallots, minced 1/4 C Butter, cut into 4 pieces 1 Bay Leaf 4 - 6 oz Halibut (or Salmon) Fillets Fine Orange Peel Strips (optional) 2 Tsp Chives (optional) 2 Oranges, Peeled and white pith removed, segments
			Boil orange and lime juice in a heavy small saucepan for about 10 minutes. Sauce will be reduced to about 1/3 cup. Boil apple juice (or wine) and shallots in another heavy small saucepan until juice is reduced to 2 Tbs, about 3 mins. Add reduced orange juice mixture to apple juice (or wine) mixture. Reduce heat to low. Add butter, one piece at a time, whisking until all four are just melted. Remove from heat. Season sauce with salt and pepper. Meanwhile, bring large skillet of salted water to a simmer. Add bay leaf and fish, cover and simmer until fish is about opaque in center, turning fish once, about 5 mins. Using a slotted spatula, transfer fish to plates. Spoon sauce over fish. Top with orange peel strips and chives pieces, if you desire. Garnish with orange segments.