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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."

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



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How would you rate this recipe?
  • 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.

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