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.
Increase the heat to medium, add the fillets and cook 6 minutes per side or until fish is easily flaked with a fork.
Meanwhile, in a pan over medium heat, melt margarine.
Whisk in the Knorr sauce mix.
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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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