Halibut With Citrus Butter Sauce
August 3, 2008
My husband found, and made this recipe a couple of years ago, and it was so delicious we had to save it. With three types of fresh citrus juices and a touch of cream, this is a very light but filling dish. This recipe came from our monthly subscription of Gourmet magazine, but it was actually created by ”Conte’s Market and Grill“, an upscale seafood restaurant in Westport, Conneticut. We served it with brown rice and asparagus. Please enjoy!
For more “Seafood with Citrus Sauce” recipes click here.
For Citrus Butter Sauce
- 1 cup dry white wine
- ¼ cup fresh grapefruit juice (from ½ grapefruit)
- 2 tbsp. fresh orange juice (from ½ orange)
- 1 ½ tbsp. fresh lemon juice (from ½ large lemon)
- 2 tbsp. champagne vinegar
- 2 tbsp. minced shallot (about 1)
- 2 tsp. finely chopped fresh parsley stems
- 1 ½ tbsp. chopped white mushrooms (1 small)
- 1 ½ tsp. white peppercorns
- 1 turkish or ½ California bay leaf
- 3 tbsp. heavy cream
- ¾ stick cold unsalted butter, cut into 1/2-inch cubes
- ½ tsp. salt or to taste
For Halibut
- 4 (6- to 8-oz) Pacific halibut steaks (3/4 to 1 inch thick) with skin
- ¾ tsp. salt
- ½ tsp. black pepper
- ¼ cup wondra flour
- 2 tbsp. olive oil
- 1 tsp. chopped fresh chives
Make Citrus Butter Sauce
Combine wine, juices, vinegar, shallot, parsley, mushroom, peppercorns and bay leaf in a 1 ½ to 2 quart heavy sauce pan and boil over moderately high heat until reduced to about 1/3 cup, 15 to 20 minutes. Add cream and boil until liquid is reduced to about 1/3 cup again, 1 to 3 minutes. Reduce heat to low and whisk in butter 1 piece at a time, adding each new piece before the previous one has completely liquefied and lifting pan off heat occasionally to cool sauce.
Remove from heat and pour sauce through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Whisk in salt, then set bowl over a saucepan of hot water to keep warm.
Make Halibut
Pat halibut dry and sprinkle with salt and pepper. Dredge both sides of fish in flour, shaking off excess.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish (in 2 batches if necessary), turning over once, until golden and just cooked through, 5 to 7 minutes (per batch). Transfer fish with a slotted spatula to plates. Whisk juices from fish into sauce, then drizzle over halibut and sprinkle with chives.
Serves: 4
Total time: 1 1/2 hour
Related posts:
- Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
- Panko Crusted Halibut Tacos with a Creamy Avacado Coleslaw
- Roast Cod with Garlic Butter
