Sauces and Flavored Butters

Buttery Citrus Sauce for Fish






  • 1½ cups orange juice
  • 2 Tablespoons fresh lime juice
  • ⅓ cup dry white wine
  • 2 Tablespoons shallots, minced
  • ¼ cup (½ stick) chilled Challenge European Style Butter, cut into 4 pieces
  • 4 (6-oz.) pieces of salmon or halibut fillets
  • salt and pepper


  • 1
    Boil orange juice and lime juice in saucepan until reduced to approximately ½ cup, about 10 minutes.
  • 2
    Boil wine and shallots in another saucepan until wine is reduced to approximately 3 Tablespoons, about 3 minutes.
  • 3
    Add orange juice mixture to wine mixture. Add butter pieces, one at a time, whisking until melted. Remove from heat. Season sauce with salt and pepper. Spoon over cooked fish and garnish as desired.
  •  !
    If desired, garnish with 2 Tablespoons chopped parsley and orange segments (1 orange with peel and white pith removed, segmented)