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!!!!
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.
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.
I printed the recipe with no problem. Can't wait to make this over the weekend!