Halibut With Grapefruit Parsley Red Onion And Shiitake Mushrooms Recipes

HALIBUT WITH GRAPEFRUIT, PARSLEY, RED ONION, AND SHIITAKE MUSHROOMS

Steps:

• Slice the top and bottom of grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a medium bowl, cut along both sides of 12 segments, staying close to the membrane, to release; discard any seeds.
• Squeeze juice from remaining sections into a small bowl, discarding any seeds. You should have about 1/2 cup juice.
• Add parsley, onion, and olive oil to bowl with grapefruit sections; season with salt and pepper and gently toss to combine. Cover and set aside.
• Pour grapefruit juice into a small nonreactive saucepan and bring to a boil over high heat. Continue boiling juice until reduced to a thick glaze, about 5 minutes. Whisk in cream and let reduce for 1 minute. Remove saucepan from heat and whisk in 1/2 cup butter, one piece at a time. Whisk in hot sauce and season with salt and pepper; cover and set aside.
• Heat 1/4 cup of grapeseed oil in a large skillet over medium heat. Add mushrooms and cook, stirring, until beginning to crisp, about 4 minutes. Season with salt and pepper; set aside, covered, to keep warm.
• Heat remaining 1/4 cup grapeseed oil in a medium skillet over medium-high heat. Season halibut fillets with salt and pepper and place them in skillet. Add remaining tablespoon butter and let melt to prevent fish from sticking to pan. Cook fish, turning once, until opaque, about 3 minutes per side.
• Divide mushrooms evenly between 4 serving plates. Top each with grapefruit salad and a halibut fillet. Spoon over sauce and serve immediately.

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.

ROASTED HALIBUT WITH ONION WINE SAUCE

Steps:

• In a nonstick skillet, cook the onion and garlic in oil, stirring over moderately low heat until onions are pale golden and translucent. Add the wine, water, sugar, salt, and pepper and simmer the sauce for 2 minutes.
• Preheat the oven to 450 degrees F.
• Season the halibut with salt and pepper and arrange it in a single layer in a baking dish. Top with the onion sauce. Roast in the oven for 15 to 20 minutes or until the fish is just cooked through.

BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS

Steps:

• Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
• Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
• Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

HALIBUT WITH GRAPEFRUIT AND CAPERS

Steps:

• Finely grate the zest of 1 grapefruit; set aside.
• Cut a thick slice off the top and bottom of each grapefruit to expose the flesh. Stand the fruit upright on a cutting board and cutting from top down to the bottom, remove both the skin and pith.
• Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside.
• Preheat the oven to 450
• Brush both sides of the fish steak with the oil and season with salt and pepper. Bake 12 minutes per inch of thickness, or until fish tests done.
• While the fish is cooking, heat the butter in a small saucepan over medium heat. When it begins to colour, add the capers, 1/4 cup grapefruit juice, zest and segments, stir to heat through and break down the grapefruit.
• Add the parsley and lemon juice, then season with salt and pepper.
• Serve the fish with the grapefruit sauce overtop.