Go Back

Blood Orange and Rhubarb Sauce for Halibut Steaks

Blood orange juice and rhubarb combine their flavors to make a wonderful sauce for white fish such as halibut.
Course Main Course
Keyword fish, seafood
My Island Bistro Kitchen Barbara99


  • 1 cup rhubarb, fresh or frozen, (chopped into ½“ pieces
  • 2 tbsp sugar
  • ¼ cup water
  • Juice of 2 blood oranges (about 2/3 cup juice)
  • 1 tbsp butter
  • 1 shallot, finely minced (about ¼ cup or a little less)
  • 1 clove garlic, finely minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate molasses
  • 2 tsp liquid chicken bouillon concentrate mixed in ½ cup hot water
  • tsp blood orange zest
  • ¼ tsp dried sage
  • ¼ tsp ground ginger
  • 1½ - 2 tsp cornstarch mixed in 1 tbsp cold water to make thickening paste


  1. In saucepan, place the rhubarb, sugar, and ¼ cup water. Cook over medium-low heat for about 10 minutes, until rhubarb has softened. Push the rhubarb through a sieve to release the juice. This should yield about 1/3 cup rhubarb juice. Discard rhubarb pulp. Set juice aside.
  2. Meanwhile, grate 1½ tsp zest from one blood orange. Squeeze juice from 2 medium-sized blood oranges and strain through sieve to remove any pith and stones. In small saucepan, over medium-low heat, reduce the orange juice to about half. This should yield about 1/3 cup of juice after this process.
  3. In clean saucepan, melt the butter and sauté the shallot and garlic for 3-4 minutes, until shallot is translucent. Add the rhubarb and orange juices, balsamic vinegar, pomegranate molasses, chicken stock, orange zest, sage, and ginger. Bring to a boil over medium-low heat. Remove from heat and strain through fine sieve into clean saucepan to remove any pieces of garlic and onion. This will make a clean, smooth sauce. Return mixture to low heat.
  4. Mix cornstarch with water to make a paste. Add about 1 tbsp of the hot liquid from the sauce to temper the paste so it will not go lumpy when added to the hot mixture. Add to saucepan mixture and stir or whisk until thickened to consistency desired.

Recipe Notes

Yield:  Makes enough sauce for 3-4 servings.

To serve: Pan-sear or oven-bake halibut steaks till fish flakes easily. Plate the fish and pour 1-2 tbsp sauce over each steak. Garnish with chopped pistachio nuts, if desired, and blood orange slices.