New This Month

Halibut with Grapefruit, Parsley, Red Onion, and Shiitake Mushrooms


This healthy -- and tasty -- recipe is courtesy of chef Jimmy Bradley and can be found in "The Red Cat Cookbook."

  • Servings: 4

Source: The Martha Stewart Show, March Winter/Spring 2008


  • 1 1/2 large pink grapefruits
  • 3/4 cup torn flat-leaf parsley
  • 1/4 medium red onion, very thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon heavy cream
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, plus 1 tablespoon for fish
  • Dash of hot sauce
  • 1/2 cup grapeseed oil
  • 10 ounces shiitake mushrooms, caps only, thinly sliced (about 2 cups)
  • 4 skinless halibut fillets (6 ounces each)


  1. Slice the top and bottom of grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a medium bowl, cut along both sides of 12 segments, staying close to the membrane, to release; discard any seeds.

  2. Squeeze juice from remaining sections into a small bowl, discarding any seeds. You should have about 1/2 cup juice.

  3. Add parsley, onion, and olive oil to bowl with grapefruit sections; season with salt and pepper and gently toss to combine. Cover and set aside.

  4. Pour grapefruit juice into a small nonreactive saucepan and bring to a boil over high heat. Continue boiling juice until reduced to a thick glaze, about 5 minutes. Whisk in cream and let reduce for 1 minute. Remove saucepan from heat and whisk in 1/2 cup butter, one piece at a time. Whisk in hot sauce and season with salt and pepper; cover and set aside.

  5. Heat 1/4 cup of grapeseed oil in a large skillet over medium heat. Add mushrooms and cook, stirring, until beginning to crisp, about 4 minutes. Season with salt and pepper; set aside, covered, to keep warm.

  6. Heat remaining 1/4 cup grapeseed oil in a medium skillet over medium-high heat. Season halibut fillets with salt and pepper and place them in skillet. Add remaining tablespoon butter and let melt to prevent fish from sticking to pan. Cook fish, turning once, until opaque, about 3 minutes per side.

  7. Divide mushrooms evenly between 4 serving plates. Top each with grapefruit salad and a halibut fillet. Spoon over sauce and serve immediately.

Reviews Add a comment

  • Dawny
    28 MAR, 2008
    This was fantastic. The second time I made it I made it with orange juice instead of grapefruit and used orange roughy. Even my picky husband really liked it. Also I served sauted mushrooms in olive oil, butter and Emeril's essance. It was a wonderful meal. This meal will happen often in my house. My hat is off to chef Jimmy Bradley. Please come back to Martha soon!!!!
  • william.gilmore
    25 MAR, 2008
    I served this for Easter Dinner and everyone loved it. This is a really simple dish - since you can prep everything and do the fish at the last minute. If you are cutting calories I feel you could reduce the butter in the grapefruit reduction by half. Be sure to salt this sauce. I used skinless filets too.
  • czyha
    16 MAR, 2008
    This turned out excellent, looked just like the picture. Used first of the season Pacific halibut. Despite the oil and butter this was a light and tasty flavour combination. Both my friend and I enjoyed it. Will definitely make again. Made the entire plate with grilled asparagus and the vinaigrette. " Photo-worthy," exclaimed my friend. Thanks. PS, the recipe calls for skinless fillets, but #6 says to place the fillet skin side up! I had already skinned mine.
  • MS10446383
    14 MAR, 2008
    I printed the recipe with no problem. Can't wait to make this over the weekend!
  • fanofmarthas
    14 MAR, 2008
    When you click on "Print" you get a blank screen.