This recipe is liked by 0 person(s). |
HALIBUT - Roast Halibut with Grapefruit Vinaigrette
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Seattle Times September 18, 2002 | |
2 cups | pink grapefruit juice, fresh or bottled |
2 tablespoons plus 2 teaspoons | extra-virgin olive oil, divided |
Freshly ground black pepper to taste | |
¼ to ½ teaspoon | kosher salt |
1 1/3 pounds | halibut |
1/8 teaspoon | cayenne pepper |
1/8 teaspoon | paprika |
1 tablespoon | minced chives |
1. Put the grapefruit juice in a 2-quart saucepan and place over medium-high heat. Bring to a boil, reduce the heat to medium and cook at a low boil until thick and syrupy, about 25 minutes. Taste the juice to determine if it has a good, concentrated flavor; if not, continue boiling a few minutes longer.
2. Add 2 tablespoons oil and boil about 30 seconds longer, or until blended. Season with a little pepper and salt. Set aside. (The vinaigrette can be served warm or cold.)
3. Heat oven to 450 degrees. Place a heavy, nonstick, ovenproof skillet or baking pan in the oven to heat 5 minutes. Cut the halibut into 4 pieces. When the pan is hot, add 2 teaspoons oil, swirling to coat the bottom. Put the halibut skin-side up into the hot pan and roast 5 minutes. Remove the pan from the oven. Turn the fish over and sprinkle with a little salt, cayenne and paprika. Continue roasting about 7 minutes, or until the fish is cooked through.
4. Remove the fish from the oven and let sit 2 minutes, then drain the liquid. Transfer the pieces onto serving plates and spoon the vinaigrette on top. Sprinkle with the chives and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe