Roasted Halibut with Grapefruit Fennel Salsa
- Level: Intermediate
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 380 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 83 milligrams
- Sodium
- 805 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 8 grams
- Protein
- 34 grams
- Sugar
- 10 grams
- Level: Intermediate
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 380 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 83 milligrams
- Sodium
- 805 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 8 grams
- Protein
- 34 grams
- Sugar
- 10 grams
Ingredients
1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper
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.
