Saturday, July 11, 2009

Halibut with Grapefruit & Fennel Salsa

While I have been making recipes out of my BareFoot Contessa Books I have also been trying Giada De Laurentis' Cookbook.

My boys seem to like fish. They especially love salmon but I wanted to try something that I have never had. I found a recipe that called for Halibut. Gee, would the fish market have Halibut??? I have never bought it or eaten Halibut. Yesterday the boys and I had a few errands to run and going to the fish market was one of them. Much to my surprise they had Halibut. I asked for about 2 pounds of the thick cut of fish. I was told it is similar to haddock but better. Great we all love haddock.

I made the salsa and let it sit in the fridge for a little while to marry. The fish was very simple. We all could not believe how white it truly is. The Halibut was a nice surprise of a meal. I will be cooking this again. The grapefruit salsa gave the fish a freshing taste. My husband thought there was too much fennel, but what does he know. lol..

Halibut with Grapefruit & Fennel Salsa


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


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.

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