Fish Steaks With Orange Sauce

• 6 fish steaks, such as halibut or salmon, each about one-half inch thick with skin on and center bone left intact, about 2 1/4 pounds total weight
• 1/2 cup flour
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup olive oil
• 1 large clove garlic, peeled
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon vinaigrette sauce (see recipe)
• Avocado slices for garnish
• Maltaise sauce (see recipe)

1. Dredge each fish steak on both sides in flour seasoned with salt and pepper.
2. Shake off excess.
3. Heat the oil in a skillet large enough to hold the steaks in one layer without crowding.
4. Crush the garlic and add it.
5. Add the fish steaks and cook on one side until nicely browned, about two to three minutes.
6. Turn the pieces and cook about two to three minutes or until the steaks are cooked through.
7. Transfer the steaks to a serving dish.
8. Combine the orange juice with the vinaigrette and stir.
9. Pour over the fish steaks and let stand at room temperature.
10. Arrange the avocado slices around the fish steaks, spooning the orange juice mixture over the slices.
11. Serve with maltaise sauce on the side.

fish, flour, salt, freshly ground pepper, olive oil, clove garlic, freshly squeezed orange juice, vinaigrette sauce, avocado slices, maltaise sauce

Taken from cooking.nytimes.com/recipes/2300 (may not work)