and fresh basil
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Dry Riesling
4- 6 oz halibut fillets
1 Tbsp vegetable oil
Kosher salt and pepper, to taste
Grapefruit Beurre Blanc, recipe follows
Grapefruit segments, to garnish
Preheat oven to 350°.
Heat an oven-safe sauté pan over high heat; add oil and sear halibut until golden brown. Transfer pan to oven and cook until the salmon flakes apart, about 7 minutes.
Top with Beurre Blanc and garnish with grapefruit segments.
2 grapefruits
1 Tbsp chopped shallots
1 garlic clove, chopped
1 tsp fresh ginger, chopped
1 tsp smoked paprika
½ tsp sugar
½ tsp salt
6 oz butter
1 Tbsp lemon juice
2 Tbsp chopped basil
Place the juice of 1 grapefruit in small saucepan along with the shallots, garlic, ginger and paprika. Cook over medium heat until liquid is reduce to ¼ cup. Remove from the heat and whisk in the butter. Season with lemon juice, salt and pepper.
Peel and segment the remaining grapefruit and toss the segments with basil. Use to garnish the halibut.
