Recipe courtesy of Giada De Laurentiis
Roasted Halibut with Grapefruit Fennel Salsa
Getting reviews...
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 83 mg
- Sodium
- 760 mg
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 33 g
- Cholesterol
- 83 mg
- Sodium
- 760 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- 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, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
- Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
- Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
