Pan-fried Halibut with Lemon-chive Hollandaise

Ingredients

• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• 1 orange, zest only
• 1 sprig of thyme
• 1 sprig of oregano
• 1 Irresistibles bay leaf*
• ¼ tsp. (1 mL) crushed Irresistibles black peppercorns*
• 6 halibut fillets, 6 oz. (175 g) each
• ½ cup (125 mL) margarine*
• 1 26-g package Knorr Hollandaise Classic Sauce Mix
• 1 cup (250 mL) milk
• 1 Tbsp. (15 mL) lemon juice
• 1 Tbsp. (15 mL) minced fresh chives

Preparation

1. In a large skillet, warm the olive oil over low heat. Add the orange zest, thyme, oregano, bay leaf and peppercorns and warm for 5 minutes, stirring.
2. Increase the heat to medium, add the fillets and cook 6 minutes per side or until fish is easily flaked with a fork.
3. Meanwhile, in a pan over medium heat, melt margarine. Whisk in the Knorr sauce mix.
4. Remove from the heat and gradually whisk in milk. Whisking constantly, bring to a boil over medium-high heat. Reduce the heat and simmer for 1 minute, whisking frequently. Stir in lemon juice and chives. Spoon sauce over the halibut fillets and serve.