Halibut with Fruit and Nuts

4 pieces Fillet of fish (Halibut, Dover Sole, Mahi-Mahi)
Salt
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 clove garlic, minced

Sauce:
2 tablespoons unsalted butter
1/2 cup shallots, minced
1 tablespoon all-purpose flour
2 tablespoons brandy
3/4 cup fresh orange juice, or more to taste
1 tablespoon sugar, or more to taste
1/2 cup heavy cream
3 tablespoons currants
3 tablespoons pine nuts, toasted
salt, to taste


1. Rince the fish under cold running water, then drain and blot
dry with paper towels. Season the fish on both sides with salt a
nd pepper and place in a nonreactive baking dish just large enough
to hold the pieces in a single layer (or in a zip lock bag).
Drizzle with the oil and orange juice and sprinkle with the garlic,
turning the pieces a few times to coat. Set aside to marinate for
30 minutes.

2. Preheat the grill to high.

3. While the fish marinates, prepare the sauce. Melt the butter in
a small, heavy saucepan over medium heat. Add the shallots and saute
until soft and translucent, but not browned, about 2 minutes. Stir
in the flour and cook, stirring, for 1 minute. Remove from the heat
and whisk in the brandy and 3/4 cup orange juice, then return to
medium heat and bring to a boil. Add 1 tablespoon sugar and the cream,
stirring until the sugar dissolves. Simmer until thick and rich
flavored, 5 to 10 minutes. Remove from the heat and stir in the
currants, pine nuts, and salt and pepper (see Notes). Taste for
seasoning, adding salt or sugar as necessary; the sauce should be a
little sweet. If more acidity is desired, add a little more orange
juice or a drop of lemon juice. Keep warm, covered.

4. When ready to cook, preheat a fish grate for 5 minutes, then oil it
or the grill grate. Grill the fish for 3 to 6 minutes basting with
leftover marinade. Carefully turn the fish over and grill until the
fish breaks into firm flakes when pressed with a finger, 3 to 6 minutes
more.

5. If desired, spoon the sauce onto 4 serving plates, dividing evenly.
Carefully transfer the fish pieces to the plates, on top of the sauce.
Or serve the sauce separately.

Serve immediately