Halibut With Grapefruit And Blood Orange Sauce Recipe

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Servings: 3


Cost per serving $0.68 view details
  • 1 lb halibut steaks
  • 2 Tbsp. extra virgin olive oil
  • 1 c. fresh red grapefruit juice divided
  • 1/2 tsp chopped thyme
  • 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. butter - (1/2 stick) divided
  • 1 tsp chopped shallot
  • 1/2 c. blood orange juice
  • 1 Tbsp. chives cut 1" pcs


  1. Rinse the halibut steaks under running water and pat them dry with paper towels. Set the fish aside.
  2. Combine the extra virgin olive oil, one-half c. grapefruit juice, thyme and garlic. Add in salt and pepper to taste. Pour the mix over the fish in a shallow glass dish. Cover and let the fish marinate 15 min.
  3. Put the fish in a lightly buttered baking dish. Dot the top of the fish with 1 1/2 tsp. butter. Bake in a 400-degree oven, basting once or possibly twice with butter and pan juices, till the fish tests done, about 15 min.
  4. While the fish is cooking, prepare the sauce. Heat 1 1/2 tsp. of the butter in a small saucepan till melted. Stir in the chopped shallot and sweat over low heat just till tender, about 1 minute. Stir in the remaining one-half c. grapefruit juice and blood orange juice and bring to a boil.
  5. Reduce heat to a simmer and cook till the juice is reduced to one-third c., about 20 min. Whisk the remaining cool butter into the sauce bit by bit till the sauce thickens slightly. Stir in the salt and pepper to taste.
  6. When the fish is done, remove it from the oven and place it on serving plates. Sprinkle lightly with salt. Spoon the grapefruit sauce over and garnish with a sprinkle of chives.
  7. This recipe yields 2 to 3 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 114g
Recipe makes 3 servings
Calories 250  
Calories from Fat 215 86%
Total Fat 24.45g 31%
Saturated Fat 10.98g 44%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 110mg 5%
Potassium 151mg 4%
Total Carbs 8.26g 2%
Dietary Fiber 0.1g 0%
Sugars 0.06g 0%
Protein 0.7g 1%
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