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  • Pan Seared Halibut with Citrus Vinaigrette

    Pan Seared Halibut with Citrus Vinaigrette


    Pan Seared Halibut with Citrus Vinaigrette

    Serves 4

    This halibut recipe is light yet satisfying with a yummy citrus kick!


    What You’ll Need:

    A Grapefruit Knife

    Measuring Cups

    Measuring spoons

    Kitchen Knife

    Two Small Bowls



    4  6 Ounce halibut fillet

    4 small or 2 large grapefruit (flesh and juice separated)

    3 Tablespoons orange juice concentrate

    2 Tablespoons lemon juice

    2 Tablespoons  Dijon  mustard

    ½ Cup olive oil

    ½ Cup chicken or vegetable broth

    2-3 Tablespoons fresh tarragon, chopped


    How To Put It Together:

    1) Cut the grapefruit in half. Set up two bowls, one for the grapefruit flesh and one for the juice. Working over your juice bowl and using a grapefruit knife, carefully remove the grapefruit flesh, catching the excess juices in the bow. Place the grapefruit flesh in your flesh bowl and squeeze the grapefruit halves over your juice bowl to get every last drop of juice out of the grapefruit.
    2) To the juice bowl, add the orange juice concentrate, lemon juice and Dijon mustard; whisk the mixture briskly. While whisking, slowly pour the olive oil into the mixture a little at a time; add the broth and tarragon and whisk until emulsified. This vinaigrette can be served cold over salads or warm over fish or chicken. If you are serving it cold, then now would be the time to fold in the grapefruit pieces.  If you are serving warm, the pour the vinaigrette into a small pot and warm the mixture slowly over low heat until heated through, then carefully add the grapefruit pieces.


    Nina’s Tasty Tips:

    This sauce is wonderful on chicken or duck as well.


    417 Calories
    32 grams of Protein
    14 grams of Total Carbohydrates
    8 grams of Sugar
    1 grams of Fiber
    26 grams of Total Fat
    4 gram of Saturated Fat
    0 grams of Trans Fat
    48 mg of Cholesterol
    515 mg of Sodium
    78% RDA Selenium
    72% RDA Vitamin C
    45% RDA Niacin
    35% RDA Phosphorus
    34% RDA Magnesium
    29% RDA Vitamin B6
    29% RDA Vitamin B12
    27% RDA Vitamin A
    25% RDA Potassium
    23% RDA Vitamin E
    21% RDA Sodium
    17% RDA Vitamin K
    10% RDA Thiamin
    10% RDA Folate
    • Glycemic load: 4

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