Roasted Halibut with Grapefruit Fennel Salsa

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I saw this on the show and thought it looked light and tasty and decided to try it. It was simple, and the whole family loved it! Very light, great for a nice summer meal. Thank you. We will be making this again!

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This looked like a great light recipe but after reading some of the reviews I knew I would have to make some adjustments. I made the salsa first and I thought it was kind of blah. I used picholine olives instead and lemon rind as suggested, but added a bit of smoked sea salt. It perked up the flavor a bit, but not enough. So when making the fish, instead of baking it, I dusted it with Potlatch seasoning from Williams- Sonoma (you gotta try this stuff! and seared it in a little vegetable oil for about 4 minutes, flipped it and then stuck it in the 375 degree oven for 5 minutes. Perfect. Still light but jazzed up enough to balance with the salsa.

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I changed out the grapefruit for 2 organges and 2 lemons with both zests. Lighter for the fish. My guests really enjoyed it this way!

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The salsa was a bit too overpowering in flavour compared to the fish ... the combination does not work.

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Under optimal conditions, this is probably a very good dish. I usually love Giada's recipes, but this one was just okay. The problem was the salsa--specifically, my rendition of it. The grapefruit I used were just too bitter, and I didn't follow the instructions. Do "serve immediately"; if you let it sit in the fridge, it gets mushy. (This is probably a no-brainer for most of you. Also, "top with the grapefruit," rather than tossing them in, so that the segments remain somewhat intact. PS: The accompanying carrot and pear slaw was delicious and simple.

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I tweaked the recipe a little. I used salmon instead of halibut. I used lemon zest instead of grapfruit, I added a tablespoon of rinsed capers and a tablespoon of balsamic vinegar. It was delicious...!

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This just doesn't work for me. Bitter grapefruit zest, licoricey fennel, very tart olives. Halibut is a really mild fish that cannot stand up to all these conflicting flavors. Yech!