Brush halibut steaks with olive oil; koshur salt and fresh ground pepper.
Set aside for 5 to 10 minutes.
Into a casserole, melt margarine.
Add and cook shallots for 1 minute.
Pour in white wine, green tea and cream.
Reduce by approximately 1/4th, until creamy.
Into a bowl, mix together minced garlic, ketchup, green tea loose leaves, grated orange rind, orange juice and curry powder; whip vigourously into creamy sauce.
Reserve sauce, hot.
Warm-up a grill or a streaked, heavy saucepan, until really hot.
Brown halibut steaks for 2 minutes on each side, then bake into a preheated 180 C oven for 5 to 7 minutes.
Arrange halibut steaks onto really hot serving plates.
Serve sauce into a sauceboat or spooned all around halibut steaks.
Serve each halibut steak garnished with 3 orange sections and a sprig of parsley.
Can be served with rice too.