Halibut with Grapefruit Beurre Blanc Recipe

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Ingredients:

Serving

3 grapefruit (preferably 2 white and 1 pink or red )
1/4 cup dry white wine
1 shallot, minced
2 tbsp white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tbsp) unsalted butter, cut into tbsp pieces
4 (1/2-inch- thick) halibut steaks with skin (1 1/2 lb)
3 tbsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1184.88 Kcal (4961 kJ)
Calories from fat	654.85 Kcal
		% Daily Value*
Total Fat	72.76g	112%
Cholesterol	220.54mg	74%
Sodium	458.79mg	19%
Potassium	733.75mg	16%
Total Carbs	80.31g	27%
Sugars	18.05g	72%
Dietary Fiber	58.05g	232%
Protein	57.04g	114%
Vitamin C	206mg	343%
Vitamin A	0.7mg	24%
Iron	17.6mg	98%
Calcium	746.3mg	75%

Amount Per 100 g
Calories	57.05 Kcal (239 kJ)
Calories from fat	31.53 Kcal
		% Daily Value*
Total Fat	3.5g	112%
Cholesterol	10.62mg	74%
Sodium	22.09mg	19%
Potassium	35.33mg	16%
Total Carbs	3.87g	27%
Sugars	0.87g	72%
Dietary Fiber	2.8g	232%
Protein	2.75g	114%
Vitamin C	9.9mg	343%
Iron	0.8mg	98%
Calcium	35.9mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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