|Halibut steaks/Halibut fillets||1 Pound (4 Pieces, 3/4 Inch Thick, 500 Gram In Total)|
|For citrus sauce:|
|Granulated sugar||1 Teaspoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Finely chopped green onion/1 teaspoon dried chives||1 Tablespoon|
|Canned mandarin orange segments||10 Ounce, drained (1 Can, 284 Milliliter)|
|Freshly ground pepper||To Taste|
Place fish in single layer in large skillet.
Add enough water to cover.
Bring to boil; reduce heat and simmer, covered, for 6 to 10 minutes or until fish flakes easily with fork.
With slotted spoon, remove fish to serving platter and keep warm.
Citrus Sauce: In small saucepan, combine cornstarch, sugar and orange juice.
Cook over medium heat, stirring constantly, until mixture comes to boil and thickens.
Add green onion and butter; cook, stirring, for 1 minute longer.
Carefully stir in orange segments and salt and pepper to taste; heat through.
Spoon over fish.