Fish With Grapefruit Wine Sauce Recipes

HALIBUT WITH GRAPEFRUIT BEURRE BLANC

Steps:

• Make beurre blanc:
• Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
• Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
• Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
• Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
• Cook fish and vegetables:
• Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
• Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
• Serve fish over mushrooms, topped with beurre blanc and zest.

FISH WITH GRAPEFRUIT & WINE SAUCE

Steps:

• Sprinkle the fish fillets with salt and pepper on both sides.
• Place in a lightly greased baking dish, and bake in the oven at 375°F 15 to 20 minutes, or until the fish flakes easily.
• While the fish is baking, take 1 of the grapefruits, and zest and juice it. Set the zest and juice aside for now.
• With the second grapefruit, use a small, sharp knife to cut away the top and bottom. Now, cut away as much of the skin and white pith as you can.
• Take the knife, and over a bowl, cut the flesh of the fruit out of the membrane, so that you have segments of flesh. Set aside for now.
• Heat 1 tablespoon of olive oil in a skillet, and saute the shallots for 3 to 5 minutes, until softened.
• Add the 1 tablespoon of butter to the skillet, along with the honey, and mix together.
• Cook over a medium temperature for 2 to 3 minutes, and stir in the grapefruit juice and zest, wine, and thyme.
• Simmer for 5 minutes, then stir in the cream.
• Continue to simmer until reduced by about half.
• Stir in the additional 1 tablespoon butter, and the grapefruit sections. Season with salt and pepper.
• When the fish is ready, remove from the oven, and drizzle with sauce.
• Serve immediately.

FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC

Steps:

• Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
• Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.

FILLET OF FISH WITH GRAPEFRUIT

Steps:

• Preheat the broiler to high.
• Cut each fillet crosswise in half. Arrange the fish halves close together in one layer in a rimmed baking dish.
• Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
• Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
• Drain the fish fillets. Arrange them on a baking sheet, and rub with oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Leave the broiler door slightly ajar. Broil the fish for 4 to 5 minutes.
• Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.