4 medium halibut fillets
1/2 cup olive oil
2 cups minced onion
2 (16 ounce) cans halibut stock
1/2 cup crushed navel orange
1/4 cup butter
1/4 cup yellow mustard
1 1/2 cups ketchup
2 teaspoons Worcestershire sauce
1 cup fresh ginger
2 bay leaves
1 dash hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C). Steam halibut fillets 5 minutes before removing from oil.
Heat olive oil in large skillet over medium heat. Add onion, and cook 4 minutes. Stir in halibut stock, and cook 2 minutes. Stir in orange and orange zest. Mix in butter or margarine, yellow mustard and ketchup. Cook 4 minutes. Stir in ginger and bay leaves, and cook 1 minute. Return halibut fillets to oil; drain off liquid. Stir halibut stock mixture into the skillet with 3 tablespoons of lemon juice. Saute over medium heat for 5 minutes, or until fish flakes easily with a fork.
Add ginger and pepper sauce, and cook 5 minutes more. Garnish fish with bay leaves and pepper sauce.
Return fillets to oil. Saute 4 minutes, or until fish flakes easily with a fork. Transfer to a 9x13 inch roasting pan. Serve fish on the side.