Halibut with White Nectarine and Apricot Garlic Sauce
4 Each (8 Oz) servings of Halibut
3 Each Garlic Cloves, chopped
4 Each Mint Leaves, chopped
1 1/2 Cups Apricot Nectar
2 Each White Nectarines, peeled and wedged
Hot Chili Flakes, to taste
Salt and White Pepper, to taste
4 Tbsp Oil
1/4 Cup Chicken Stock
Flour, to dredge
Place oil in sauté pan, sauté garlic and just before it starts to turn brown, add apricot nectar, mint leaves, chicken stock, and chili flakes, salt and pepper. Reduce to syrupy consistency, then add nectarine wedges and cook until nectarines are heated through. Set aside.
Dredge halibut in flour and shake off excess flour. Sauté in a heated pan with oil and cook until desired doneness. Place on plate. Quickly heat sauce and pour over top of halibut.