Ingredients
-
3
-
1/4
-
1
-
2
-
5/8
-
4
-
3
-
1
-
2
-
-
-
-
-
-
Directions
Halibut With Grapefruit Beurre Blanc,Rich and refreshing at the same time.,Made this as a result of being given a bunch of grapefruit from a neighbor’s tree. The fish & sauce combo was very tasty. We thought the grapefruit chunks in the vegetables added a bit too much grapefruit to the meal; so next time I’ll reduce the amount (or eliminate altogether and rely on the sauce to carry the taste of the grapefruit through). A keeper!,Excellent! I halved the recipe and used pink grapefruit. I loved how all the flavors really complimented each other. The Beurre Blanc sauce was delicious! The halibut had a nice sear on the outside but moist on the inside. I will make this again and again! Made for Bargain Basement tag game.
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Steps
|
1
Done
|
Make Beurre Blanc: |
|
2
Done
|
Finely Grate 1 Tsp Zest from a Grapefruit. Squeeze 1/2 Cup Juice from a White Grapefruit. |
|
3
Done
|
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. |
|
4
Done
|
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). |
|
5
Done
|
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. |
|
6
Done
|
Cook Fish and Vegetables: |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Serve Fish Over Mushrooms, Topped With Beurre Blanc and Zest. |
