3 tablespoons olive oil
Four 6-ounce skinless halibut fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 red grapefruit
1 navel orange
1/3 cup finely chopped shallot (from 2 medium shallots)
1/2 cup dry white wine
1 tablespoon unsalted butter
2 teaspoons honey
1 tablespoon chopped fresh tarragon leaves
Preheat the oven to 450 degrees.
Brush the bottom of a shallow baking dish with 1 1/2 teaspoons of the oil, arrange the fish in the dish, then brush the tops of the fish with another 1 1/2 teaspoons of the oil. Season the fish with 1/4 teaspoon of the salt and all of the pepper. Roast until just opaque, about 10 minutes per inch of thickness. Transfer to the stove top (off the heat); cover to keep warm if the fish is done before the sauce is ready.
Meanwhile, cut off the top and bottom of the grapefruit and orange, then remove the pith and peel of each by standing the fruit on one of its cut ends; follow the curve of the fruit with your knife, slicing downward around the fruit. Then, working over a bowl so the citrus segments fall into the bowl and you catch all the juices, use a paring knife to remove each segment of the grapefruit and orange from its membrane.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the shallot and cook, stirring until softened and beginning to brown on the edges, 2 to 3 minutes. Stir in the wine; cook for 2 to 4 minutes or until it has reduced by about half.
Reduce the heat to medium-low; stir in the butter, honey and the remaining 1/4 teaspoon of salt until well blended. Add the citrus segments and their accumulated juices, then sprinkle the tarragon over the sauce. Shake the pan or stir gently once to distribute, and cook until warmed through, about 2 minutes.
Serve the fish topped with the sauce.
Makes 4 servings
Per serving: Calories 370; Total Fat 16g (Saturated Fat 4g); Carbohydrates 20g; Dietary Fiber 2g; Protein 33g
Copyright 2016 Ellie Krieger. All rights reserved.