Halibut With Grapefruit Beurre Blanc

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 grapefruits (preferably 2 and 1 pink or red)
• 1/4 cup dry wine
• 1 shallot, minced
• 2 tablespoons wine vinegar
• 5/8 cup unsalted butter, cut into tbl pieces
• 4 halibut steaks, with skin (1/2 inch-thick, 1 1/2 lb)
• 3 tablespoons vegetable oil
• 1 lb fresh shiitake mushroom, stems discarded and caps thinly sliced
• 2 belgian endive, trimmed and cut crosswise into 1-inch-thick slices

Recipe

• 1 make beurre blanc:.
• 2 finely grate 1 tsp zest from a grapefruit. squeeze 1/2 cup juice from a grapefruit.
• 3 cut peel, including all 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.
• 4 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).
• 5 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.
• 6 cook fish and vegetables:.
• 7 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.
• 8 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.
• 9 serve fish over mushrooms, topped with beurre blanc and zest.