Halibut with Grapefruit and Shiitake Mushrooms<< Back to list

Main Dish, Seafood
1large pink grapefruits
cupflat-leaf parsley, torn
medium red onion, very thinly sliced
1tbspextra-virgin olive oil
Coarse salt and freshly ground black pepper
1tbspheavy cream
cupunsalted stick butter (1 stick), cut into 8 pieces
dashhot sauce
10ozshiitake mushrooms, caps only, thinly sliced (about 2 cups)
cupgrapeseed oil
4skinless halibut fillets (6 oz each)
cupgrapeseed oil
1tbspunsalted butter
  1. Cut away peel and white pith of grapefruit. Pull off 12 segments of the grapefruit. Cut along both sides of each segment to remove its skin; discard of any seeds.
  2. Squeeze juice from remaining sections into a small bowl, discarding any seeds. You should have about 1/2 cup juice.
  3. Add parsley, onion, and olive oil to bowl with skinless grapefruit sections; season with salt and pepper and gently toss to combine. Cover and set aside.
  4. Pour grapefruit juice into a small nonreactive saucepan and bring to a boil over high heat. Continue boiling juice until reduced to a thick glaze, about 5 minutes. Whisk in cream and let reduce for 1 minute. Remove saucepan from heat and whisk in butter, one piece at a time. Whisk in hot sauce and season with salt and pepper; cover and set aside.
  5. Heat 1/4 cup of grapeseed oil in a large skillet over medium heat. Add mushrooms and cook, stirring, until beginning to crisp, about 4 minutes. Season with salt and pepper; set aside, covered, to keep warm.
  6. Heat remaining 1/4 cup grapeseed oil in a medium skillet over medium-high heat. Season halibut fillets with salt and pepper and place them in skillet. Add butter and let melt to prevent fish from sticking to pan. Cook fish, turning once, until opaque, about 3 minutes per side.
  7. Divide mushrooms evenly between 4 serving plates. Top each with grapefruit salad and a halibut fillet. Spoon over sauce and serve immediately.

4 servings

  • Even though it may not look like it, this recipe is quite flexible:

    You can use any flaky, white fish. I used cod and it tasted very yummy.

    I burned my grapefruit juice, so I had to use orange juice instead, and it was still, again, very yummy.

    You can usually find grapeseed oil at any grocery store but I went to my local Asian grocery store and it was considerably cheaper there.

    I recommend upping the number of skinless segments of grapefruit and the rest of the "salad" if your fillets are a little bigger. It's one of those delicious combinations that just doesn't make sense.
    [Carolyn Plocher - 2011-01-20 12:31:50]

Delicious and has a fancy display to impress your guests

Carolyn Plocher

The Red Cat Cookbook

Jan 20, 2011

Jan 20, 2011

Sign In