Cut halibut into 4 equally sized pieces. Salt and pepper.
Heat butter on med-high heat in a large skillet.
Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it’s thickness.
Remove fish from pan and place on a plate. Cover with foil.
Add vegetables to pan and sauté for a few minutes until tender.
Remove vegetables from pan and keep warm.
Add wine to pan with heat on med high, add orange juice, reduce to ½ of the liquid volume.
Reduce heat and add cream. Whisk to incorporate.
Add chopped parsley.
Plating: Add a portion of the vegetables to a plate. Place the fish on top and top with the citrus cream sauce.