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| Recipe Source |
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Author: Robin Young Source: Adapted from the "Food Network"
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| Recipe Type |
| Seafood |
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| Ingredients |
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| 1 |
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Ruby Red grapefruit segments |
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Juice from the Grapefruit |
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| 1 T |
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Grapefruit zest |
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| ½ med |
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Fennel bulb, trimmed |
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| ¼ c |
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Extra-Virgin olive oil |
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| 2 T |
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pitted Nicoise olives, halved |
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| 2 T |
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Parsley leaves, chopped and fresh |
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| 1 t |
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Salt |
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| 1/8 t |
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Red Pepper flakes |
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| 2 6-oz |
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Halibut steaks |
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| ¼ t |
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ground Black Pepper |
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| 1 |
Preheat the oven to 375° F |
| 2 |
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, ½ teaspoon salt, and red pepper flakes. Stir to combine. |
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Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining ½ teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness. |
| 4 |
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately. |
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| Servings: 2 |
| Preparation time: 30 minutes |
| Cooking time: 20 minutes |
| Ready in: 1 hour |
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| Cooking Tips |
| You can increase this recipe to serve 4 by increasing the grapefruit segments to 1 cup and the halibut to 4-6oz pieces. If you increase beyond that, increase all ingredients by the appropriate amounts. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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