Halibut with Citrus Butter and Radishes

  • Yield : 4 to 6 servings
  • Cook Time : 25m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    25 grams
  • Saturated Fat

    12 grams
  • Cholesterol

    100 milligrams
  • Sodium

    271 milligrams
  • Carbohydrate

    11 grams
  • Fiber

    1 grams
  • Protein

    22 grams
  • Sugar

    3 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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