Halibut with Citrus Butter and Radishes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 red onion cut into 1/2 inch wedges (keep intact at root end)2 bunches radishes, trimmed and halved1 teaspoon fresh thyme, chopped3 tablespoons extra virgin olive oil1 1/2 pounds skinless halibut fillet, cut into 4 pieces1/2 cup blood orange (or orange) juice1 cup red grapefruit juice from fresh grapefruitsJuice of 1 lime (about 2 tablespoons)1 red grapefruit, peeled and segmented1 tablespoon heavy cream (whipping cream)4 tablespoons unsalted butter, cold and cut into small pieces
Preheat oven to 450. Toss the red onion, radishes, thyme, and 2 tablespoons olive oil, 3/4 teaspoon kosher salt (or to taste) and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes, stirring once.
Season the halibut with salt and pepper.
While vegetables are roasting, combine the juices in a saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the cream and simmer until combined. Reduce the heat to low and whisk in butter one piece at a time, waiting until butter is emulsified before adding the next piece. Season with salt and keep warm over very low heat until ready to serve.
Peel the remaining grapefruit and segment it, removing the membranes and pith.
Brush with the fish with the remaining tablespoon of olive oil and arrange on top of the roasted vegetables. Bake until the fish is just cooked through, about 10 minutes.
Transfer the halibut and vegetables to a platter and scatter the grapefruit segments around them. Drizzle with citrus butter.
Serving Size: Makes 4 servings
Season the halibut with salt and pepper.
While vegetables are roasting, combine the juices in a saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the cream and simmer until combined. Reduce the heat to low and whisk in butter one piece at a time, waiting until butter is emulsified before adding the next piece. Season with salt and keep warm over very low heat until ready to serve.
Peel the remaining grapefruit and segment it, removing the membranes and pith.
Brush with the fish with the remaining tablespoon of olive oil and arrange on top of the roasted vegetables. Bake until the fish is just cooked through, about 10 minutes.
Transfer the halibut and vegetables to a platter and scatter the grapefruit segments around them. Drizzle with citrus butter.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 531.4
- Total Fat: 28.6 g
- Cholesterol: 105.9 mg
- Sodium: 133.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.3 g
- Protein: 47.3 g
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