Served over a bed of spinach and drizzled with citrus butter sauce.
Ingredients for Citrus Butter Sauce:
1 cup dry white wine
1/4 cup fresh grapefruit juice (from 1/2 grapefruit)
2 tablespoons fresh orange juice (from 1/2 orange)
1 1/2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons Champagne vinegar
2 tablespoons minced shallot (about 1)
2 teaspoons finely chopped fresh parsley stems
1 1/2 teaspoons white peppercorns
1 Turkish or 1/2 California bay leaf
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt, or to taste
1. Prepare Citrus Butter Sauce: Combine wine, juices, vinegar, shallot, parsley, mushrooms, peppercorns, and bay leaf in a 1 1/2 to 2 quart heavy saucepan and boil over moderately high heat until reduced to about 1/3 cup, 15 to 20 minutes. Add cream and boil until liquid is reduced to about 1/3 cup again, 1 to 3 minutes. Reduce heat to low and whisk in butter 1 piece at a time, adding each new piece liquefied and lifting pan off heat occasionally to cool sauce. Remove from heat and pour sauce through fine mesh sieve into a metal bowl, pressing on and then discarding solids. Whisk in salt, then set bowl over a saucepan of hot water to keep warm.
2. Prepare Halibut: Spray bottom of cooking tray with oil. Coat Halibut steak with oil, salt and pepper to taste. Cook at 425 for 5-7 minutes.
3. Serve halibut with citrus butter sauce drizzled over the fish and then sprinkle with chives.