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Halibut with Grapefruit, Parsley, Red Onion & Shiitake Mushrooms*
Grapefruit on the dinner table? That's right. The sweet and tangy ruby red of grapefruit gives the dish a nice lift.
Ingredients (Serves 4)
| 1-1/2 | large pink grapefruit | |
| 3/4 | cup torn parsley | |
| 1/4 | medium red onion, thinly sliced | |
| 1 | tbsp extra-virgin olive oil | |
| 1 | tbsp cream | |
| 8 | tbsp (1 stick) unsalted butter, cut into 8 pieces | |
| Dash of hot sauce | ||
| 1/2 | cup canola oil | |
| 10 | oz shiitake mushrooms, caps only, thinly sliced (2 cups) | |
| 4 | skinless halibut fillets, 6 oz each |
Instructions
- Peel grapefruit by hand, then run a sharp knife blade over the surface to remove as much pith as possible. Separate grapefruit into 12 sections and carefully remove the skin from sections with a pairing knife. Set aside.
- Squeeze 1/2 cup juice from remaining sections, discarding any seeds.
- To make salad, put grapefruit sections, parsley, onion, and extra-virgin olive oil in a bowl. Season with salt and pepper and very gently toss.
- To make sauce, pour grapefruit juice into a non-reactive saucepan and bring to a boil over high heat. Let boil until reduced to a glaze, about 5 minutes.
- Whisk in cream and reduce for 1 minute.
- Remove pan from heat and whisk in butter, 1 piece at a time.
- Whisk in hot sauce and season with salt and pepper. Cover and set aside.
- Heat 1/4 cup of the canola oil in a sauté pan over medium heat. Add mushrooms and sauté until they begin to crisp, about 4 minutes. Season with salt and pepper and set aside, covered.
- Heat remaining 1/4 cup canola oil in a sauté pan over medium-high heat.
- Season fillets with salt and pepper and add them, skinned side up, to pan. Sear for 3 to 4 minutes, turn fish over and cook for another 3 minutes (to check for doneness, use a sharp, thin-bladed knife to peek between fish's flakes and confirm that the flesh is opaque).
- Spoon some mushrooms onto the centre of each of 4 dinner plates. Top with some salad, then a halibut fillet. Spoon sauce around the mushrooms and serve.
Excerpted from The Red Cat Cookbook by Jimmy Bradley and Andrew Friedman. Copyright © 2006 by Jimmy Bradley and Andrew Friedman. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
The Red Cat Cookbook
By Jimmy Bradley and Andrew Friedman
The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999 and has received rave reviews from the New York Times. Now you can enjoy the charm and the food of this restaurant in your own kitchen, with Jimmy Bradley’s straightforward, thoroughly satisfying, and fun-to-read first cookbook.
*This recipe has been adapted from its original.
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