Halibut With Grapefruit Beurre Blanc
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Make beurre blanc: Finely grate 1 teaspoon zest from a grapefruit
2
Squeeze 1/2 cup juice from a white grapefruit
3
Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes
4
Chop enough grapefruit segments (use all colors) to measure 1/2 cup
5
Reserve 1 cup of remaining whole segments
6
Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon
7
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)
8
Stir in chopped grapefruit and season with salt and pepper
9
Keep beurre blanc warm in a metal bowl set over a saucepan of hot water
10
Finely grate 1 teaspoon zest from a grapefruit
11
Squeeze 1/2 cup juice from a white grapefruit
12
Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes
13
Chop enough grapefruit segments (use all colors) to measure 1/2 cup
14
Reserve 1 cup of remaining whole segments
15
Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon
16
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)
17
Stir in chopped grapefruit and season with salt and pepper
18
Keep beurre blanc warm in a metal bowl set over a saucepan of hot water
19
Cook fish and vegetables: Preheat oven to 250°F
20
Pat halibut dry and season with salt and pepper
21
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
22
Transfer fish to a shallow baking pan and keep warm in oven
23
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
24
Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute
25
Stir in reserved whole grapefruit segments and remove from heat
26
Serve fish over mushrooms, topped with beurre blanc and zest
27
Preheat oven to 250°F
28
Pat halibut dry and season with salt and pepper
29
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
30
Transfer fish to a shallow baking pan and keep warm in oven
31
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
32
Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute
33
Stir in reserved whole grapefruit segments and remove from heat
34
Serve fish over mushrooms, topped with beurre blanc and zest