Halibut With Grapefruit Beurre Blanc Recipes

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.

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.

Steps:

• Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
• Slice the top and bottom of both 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 bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes.
• Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.
• When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish, and serve.

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.

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.