Halibut with Citrus Butter and Radishes2018-06-27
- Yield : 4 to 6 servings
- Cook Time : 25m
- Ready In : 50m
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This information is per serving.
Saturated Fat12 grams
- 1 red onion, cut into 1/2-inch wedges
- 2 bunches radishes, trimmed and halved
- 1 teaspoon fresh thyme
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds center-cut skinless halibut fillet, cut into 4 to 6 pieces
- Juice of 2 blood oranges (1/2 cup)
- 2 ruby red grapefruit
- Juice of 1 lime
- 1 tablespoon heavy cream
- 1 stick cold unsalted butter, cut into small pieces
Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes.
Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes.
Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small 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 heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve.
Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter.