This is a wonderful citrus sauce for white fish fillets, and very simple to prepare. I typically use this recipe for halibut. Fish purchased from your favorite market is wonderful, but if you are on a budget I have found the seafood at Costco (or similar warehouse grocer in your area) to be very good, well priced, and suitable for large families.
2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 cup* fresh squeezed orange juice , from 3-4 medium oranges
3 tablespoons champagne vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter , cold
1 tablespoon minced fresh tarragon leaves
Table salt and ground black pepper
orange wedges for serving
1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallot and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add orange juice and vinegar, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 4 to 6 minutes. Add heavy cream and continue to cook until slightly reduced, about 1 minute. Remove saucepan from burner, whisk in butter and tarragon until combined; season to taste with salt and pepper. Cover to keep warm; set aside, stirring once after about 1 minute.
2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with orange wedges, passing remaining sauce separately.
*I use 3/4 cup of orange juice to reduce the sweetness of the sauce just a bit.
Recipe courtesy Cook's Illustrated