Halibut With Grapefruit and Capers Recipe #368218
Recently, we were fortunate to get some freshly caught halibut. This must have been one large fish because the fillet was almost 2 inches thick!!! This sauce is "a must" for any halibut lover...it compliments the fish so well!!!
by Abby Girl
25 min | 15 min prep
SERVES 4
- 4 halibut steaks, about 7 oz each
- 2 grapefruits
- 2 tablespoons olive oil
- kosher salt
- ground pepper
- 1/2 cup unsalted butter
- 3 tablespoons capers, rinsed
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice, fresh
- Finely grate the zest of 1 grapefruit; set aside.
- Cut a thick slice off the top and bottom of each grapefruit to expose the flesh. Stand the fruit upright on a cutting board and cutting from top down to the bottom, remove both the skin and pith.
- Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside.
- Preheat the oven to 450
- Brush both sides of the fish steak with the oil and season with salt and pepper. Bake 12 minutes per inch of thickness, or until fish tests done.
- While the fish is cooking, heat the butter in a small saucepan over medium heat. When it begins to colour, add the capers, 1/4 cup grapefruit juice, zest and segments, stir to heat through and break down the grapefruit.
- Add the parsley and lemon juice, then season with salt and pepper.
- Serve the fish with the grapefruit sauce overtop.
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5 stars