1.5 lbs. Northern Pike fillet, boneless

1 Orange, juiced

1 Tablespoon chili paste (or Tabasco)

1/4 lb. Butter

1/4 Cup 35% cream

8-10oz Mixed baby lettuces

Salt & pepper to taste

Cut the butter into small 1″ cubes and chill in the refrigerator or freezer.

In a small saucepan, bring the orange juice and chill paste to a gentle boil. Let it reduce by half. Next, whisk the butter into the orange juice one cube at a time. Once you have added all the butter, add the cream and do not boil again. Check the seasoning and add salt & pepper as desired. Keep warm.

Divide the northern pike into 4 portions of about 6-7oz each. Season each filet with salt & pepper. Heat oven to 350 degrees (Fahrenheit). In an ovenproof sauté or frying pan, heat a few tablespoons of olive oil over high heat. Sear fish well on each side so that it’s golden brown. Finish cooking in the oven, approximately 6-7 minutes.