Halibut With Grapefruit Beurre Blanc Recipes

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HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut With Grapefruit Beurre Blanc image

Make and share this Halibut With Grapefruit Beurre Blanc recipe from Food.com.

Provided by kymgerberich

Categories     Halibut

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 grapefruits (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
5/8 cup unsalted butter, cut into tbl pieces
4 halibut steaks, with skin (1/2 inch-thick, 1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushroom, stems discarded and caps thinly sliced
2 Belgian endive, trimmed and cut crosswise into 1-inch-thick slices

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Steps:

  • Make Beurre blanc:.
  • Finely grate 1 tsp 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 Tbl. 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 degrees F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 Tbl oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute 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 Tbl oil over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, 5 - 7 minutes. Add endives and saute, 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.

Nutrition Facts : Calories 972.9, Fat 49.3, SaturatedFat 21.1, Cholesterol 206.8, Sodium 286.5, Carbohydrate 40.7, Fiber 10.3, Sugar 5.4, Protein 91.4

HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut with Grapefruit Beurre Blanc image

Categories     Fish     Mushroom     Sauté     Valentine's Day     Dinner     Grapefruit     Halibut     Winter     Anniversary     Endive     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For beurre blanc
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
For fish and vegetables
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices

Buy All Ingredients

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.

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