Halibut with Grapefruit Beurre Blanc Sauce
With mushroom and endive.
From epicurious.com, the web site for Gourmet and Bon Appetit. First
published February 2002 in Gourmet magazine.
The whole trick is to do the sauce carefully. I did not
bother putting in the butter one tablespoon at a time, but rather, one
chunk at a time. I used less butter than they called for. I did not
put the finished sauce into a bowl over hot water to keep it warm, but
simply left it in the saucepan on low. I did reduce the sauce, before
adding butter, but not down to one tablespoon. It all depends how
"French" you want to be :-)
I used ONE large grapefruit. I used the juice from one half, and then
cut up the other half into small pieces. I think that is plenty. I
bought about .8 pounds of halibut for 3 people, which was also plenty.
It came in one piece and I cut it into 3 pieces for easy sauteing.
I did not bother using any grapefruit zest. You can safely leave that out.
I did not saute mushrooms and use them for this recipe. You can safely
substitute your favorite veggies if you don't like, or can't find, the
mushrooms or endive.
Be sure not to overcook the halibut - 5 minutes total is right.
Active time: 1 1/4 hr Start to finish: 1 1/4 hr
*For beurre blanc*
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into
*For fish and vegetables*
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices
*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 sautÈ 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 sautÈ mushrooms
with salt and pepper to taste, stirring, until golden brown, 5 to 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.
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Last modified: December 23, 2005