Blood Orange Reduction
- In a saucepan, bring the orange juice, wine and honey to a boil. Reduce to about 75 ml (1/3 cup) of liquid. Add the oil and shallot. Season with salt and pepper. Keep warm.
- In a non-stick skillet, sear the fish in the oil on each side and cook until the desired doneness. Season with salt and pepper. Set aside on a warm plate.
- In the same skillet, heat the sweet peas. Set aside on a warm plate. Warm the beets in the same skillet.
- Place three beets slices, side by side, on each plate. Layer with the peas and place the fish atop the vegetables. Drizzle with the blood orange reduction and season with crushed pink peppercorn.