Halibut with Citrus Butter and Radishes

1 red onion cut into 1/2 inch wedges (keep intact at root end)
2 bunches radishes, trimmed and halved
1 teaspoon fresh thyme, chopped
3 tablespoons extra virgin olive oil
1 1/2 pounds skinless halibut fillet, cut into 4 pieces
1/2 cup blood orange (or orange) juice
1 cup red grapefruit juice from fresh grapefruits
Juice of 1 lime (about 2 tablespoons)
1 red grapefruit, peeled and segmented
1 tablespoon heavy cream (whipping cream)
4 tablespoons unsalted butter, cold and cut into small pieces

The original recipe had a full stick of butter but I found that wasn't necessary for taste or consistency. I used only two 6 ounce portions of halibut and half of the revised sauce ingredients but all of the vegetables and most of the olive oil as it didn't take an additional tablespoon to coat the fish. I did have leftover sauce as well which was great on chicken the next day.

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