Halibut with Grapefruit Beurre Blanc
Elevate your seafood dinner with this stunning Halibut with Grapefruit Beurre Blanc, a recipe that perfectly balances delicate, flaky fish with a luxuriously creamy citrus sauce. Searing the halibut creates a golden, flavorful crust, while the beurre blanc, made with fresh grapefruit juice, white wine, and a touch of heavy cream, adds a bright, tangy richness to every bite. The addition of grapefruit zest enhances the dish with a pop of aromatic freshness, and optional chives add a hint of herbaceous flavor for the perfect finishing touch. Ready in just 35 minutes, this gourmet dish is ideal for impressing guests or treating yourself to a restaurant-worthy experience at home. Pair it with roasted vegetables, fluffy rice, or steamed asparagus for a complete, show-stopping meal.
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Recipe Information
Ingredients
- 4 6-ounce portions Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 0.5 cup Grapefruit juice, freshly squeezed
- 0.25 cup White wine
- 2 tablespoons Heavy cream
- 1 teaspoon Grapefruit zest
- 2 tablespoons Chives, finely chopped (optional, for garnish)
Instructions
Pat the halibut fillets dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place the halibut fillets skin side up (if applicable) in the pan. Sear for 3-4 minutes until golden brown.
Flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a plate tented with foil to keep them warm.
In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the minced shallots and sauté for 1-2 minutes until soft and fragrant.
Pour in the grapefruit juice and white wine, scraping up any browned bits from the skillet. Let the mixture simmer for 3-5 minutes, or until reduced by half.
Whisk in the heavy cream and continue to simmer for another 1-2 minutes.
Reduce the heat to low and slowly whisk in the remaining 6 tablespoons of butter, one tablespoon at a time, to create a smooth, velvety sauce.
Stir in the grapefruit zest and taste the sauce, adjusting with more salt if needed.
Plate the halibut fillets and spoon the grapefruit beurre blanc over each serving. Garnish with chopped chives if desired.
Serve immediately with your choice of side, such as roasted vegetables, rice, or steamed asparagus.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.7 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 4576 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
