PAN SEARED HADDOCK WITH GRAPEFRUIT BEURRE BLANC

Cook rice according to package directions. Set aside and keep warm.

Season haddock fillets on both sides with salt and pepper. Combine olive oil and 1 tablespoon of the butter in a large skillet and heat pan over medium high heat until butter is bubbling and pan is very hot. Place fillets in hot pan and sear about 2-3 minutes per side until fish is just cooked through. Remove from pan and set aside. Cover with foil to keep warm.

In the same pan add another 1 tablespoon of the butter and chopped shallots. Sauté until fragrant and translucent, about 1 minute. Add wine, grapefruit juice, and cream. Bring to a boil and let cook until reduced by half, about 5-7 minutes.

Supreme the grapefruit by first cutting off both ends, then stand cut side down on a cutting board and carefully cut off the outer peel and pith following the shape of the fruit. Cut the fruit segments out between the membrane so you end up with slices of the pure fruit with no membrane on either side. Add half of the grapefruit segments to the sauce (they will dissolve) and reserve the others for garnish.

Cut the remaining 8 tablespoons butter into 8 pieces and add to the sauce. Turn off the heat and whisk the butter into the sauce until melted, forming a velvety consistency.

Chiffonade the mint by stack leavings and then tightly rolling together. Cut cross wise to create very thin strips of mint.

Serve ½ cup of the rice, topped with one haddock filet (or ¼ portion of the fish if the filets are large). Pour sauce over fish and around the rice creating an unctuous moat of sauce. Garnish with the mint (about 1 tablespoon of the chiffonade) and remaining grapefruit supremes.

I created this dish for an Ocean Spray Grapefruit juice contest. Really bright flavors and delicious way to serve any white fish.