Grapefruit Baked Halibut Food

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA

Steps:

• Preheat the oven to 375 degrees F.
• In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
• Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
• Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

GRAPEFRUIT BAKED HALIBUT

Steps:

• Preheat oven 375°. Line a baking sheet with foil.
• In a small saucepan, heat ½ cup grapefruit juice over medium heat. In a small bowl, whisk together cornstarch and remaining ¼ cup grapefruit juice. Add warm grapefruit juice; return to saucepan, stirring until thickened. Remove from heat, and stir in honey.
• Place grapefruit slices on prepared pan, and brush with olive oil. Place fillets on top of grapefruit. Sprinkle fish with 1 teaspoon salt.
• Bake for 10 minutes. Brush tops of fish with glaze, and bake 5 to 7 minutes more. Brush with glaze again.
• In a small bowl, combine cubed grapefruit, vegetable oil, and remaining ⅛ teaspoon salt. Spoon on top of fish. Garnish with cilantro, if desired.

HALIBUT WITH GRAPEFRUIT AND ROSEMARY

Steps:

• Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
• Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes.
• Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.
• When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish, and serve.

HALIBUT WITH GRAPEFRUIT BEURRE BLANC

Steps:

• Make Beurre blanc:.
• Finely grate 1 tsp 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 Tbl. 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 degrees F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 Tbl oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute 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 Tbl oil over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, 5 - 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.

HALIBUT WITH GRAPEFRUIT AND CAPERS

Steps:

• Finely grate the zest of 1 grapefruit; set aside.
• Cut a thick slice off the top and bottom of each grapefruit to expose the flesh. Stand the fruit upright on a cutting board and cutting from top down to the bottom, remove both the skin and pith.
• Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside.
• Preheat the oven to 450
• Brush both sides of the fish steak with the oil and season with salt and pepper. Bake 12 minutes per inch of thickness, or until fish tests done.
• While the fish is cooking, heat the butter in a small saucepan over medium heat. When it begins to colour, add the capers, 1/4 cup grapefruit juice, zest and segments, stir to heat through and break down the grapefruit.
• Add the parsley and lemon juice, then season with salt and pepper.
• Serve the fish with the grapefruit sauce overtop.

HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES

Steps:

• With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes
• Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way
• When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles, and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately.
• Recommended Wine: Frexinet Brut Cava Cordon Negro

HALIBUT WITH GRAPEFRUIT BEURRE BLANC

Steps:

• 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.

GRILLED HALIBUT WITH GRAPEFRUIT OREGANO RELISH

Steps:

• MARINADE; In a shallow glass dish, whisk together Dijon mustard, grapefruit juice, olive oil, oregano and pepper; add halibut, turning to coat. Cover and refrigerate for 1 hour.
• RELISH: In a smal bowl, whisk together old-style mustard, chopped grapefruit sections, olive oil, honey, oregano and pepper. Cover and refrigerate.
• Preheat grill or broiler to high. Grill halibut for about 4 minutes per side or until done.
• Transfer grilled halibut to serving platter. Spoon relish on top of halibut.

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA

Steps:

• Preheat the oven to 375 degrees F.
• In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
• Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
• Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.