Halibut with radishes in citrus sauce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 354, total fat 25 G., saturated fats 12 G., proteins 22 G., carbohydrates 11 G., fiber 1 G., cholesterol 100 mg, sodium 271 mg, sugar 3 G.
Calories 354, total fat 25 G., saturated fats 12 G., proteins 22 G., carbohydrates 11 G., fiber 1 G., cholesterol 100 mg, sodium 271 mg, sugar 3 G.
Sliced halibut is baked on a bed of radishes, red onions, and thyme and served with red grapefruit wedges under a refreshing citrus sauce. The sauce contains grapefruit, orange, and lime juices, a touch of heavy cream, and butter for a thicker consistency and a delicate texture. The sauce's flavor is refreshing and complex—a perfect complement to the white fish and roasted radishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skinless halibut fillet (center pieces), cut into 4-6 pieces
- 1 red onion, cut into 1cm thick wedges.
- 2 bunches radishes, trimmed and halved
- 1 teaspoon fresh thyme
- 3 tablespoons extra-virgin olive oil
- Juice of 2 blood oranges (0.5 cup)
- Juice of 1 red grapefruit (0.5 cup) + 1 whole grapefruit
- Juice of 1 lime
- 1 tbsp. heavy cream
- 110 g chilled unsalted butter, cut into small pieces
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Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). On a rimmed baking sheet, combine red onion, radish, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper. Bake until tender, 20-25 minutes.
- Season the halibut with salt and place it on top of the roasted vegetables. Brush with the remaining 1 tablespoon of olive oil. Bake until the halibut is cooked through, about 10 more minutes.
- Meanwhile, combine the orange juice, grapefruit juice, and lime juice in a small saucepan and bring to a boil. Reduce heat and simmer until reduced to about 1/4 cup, 12-15 minutes. Add the heavy cream and whisk to combine.
- Reduce heat to low and whisk in the butter one piece at a time, waiting until it's completely melted before adding each new addition. Season with salt to taste. Keep the sauce warm over very low heat until ready to serve.
- Peel a whole grapefruit, discarding the white pith. Cut between the membranes and remove the segments. Transfer the halibut and vegetables to a platter with a spatula and arrange the grapefruit wedges around them. Drizzle with citrus oil.
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