Roasted Halibut with Grapefruit Fennel Salsa

Name: Roasted Halibut with Grapefruit Fennel Salsa
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 fennel bulb, trimmed; 2 Tbsps chopped fresh parsley leaves; 237 milliliters ruby red grapefruit segments (about 2 grapefruits); 59 milliliters grapefruit juice; 1 teaspoon grapefruit zest; 0 teaspoons ground black pepper; 680 grams halibut; 59 milliliters extra-virgin olive oil; 2 Tbsps pitted nicoise olives, halved; 0 teaspoons red pepper flakes; 1 teaspoon salt

Roasted Halibut with Grapefruit Fennel Sals A mixture of 1 teaspoon grapefruit zest, olive oil, ruby grapefruit segments, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 27 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl.

Ingredients you will need

Fennel Bulb

Grapefruit

Juice

Equipment you will use

Bowl

Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Parsley

Olives

Salt

Meanwhile, place the fish on a parchment-lined roasting dish.

Ingredients you will need

Fish

Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.

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Salt And Pepper

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Oven

Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

Ingredients you will need

Grapefruit

Fennel

Salsa

Fish

Equipment

Oven

Bowl

Ingredients

Servings:

fennel bulb, trimmed 2Tbsps

chopped fresh parsley leaves 237milliliters

ruby red grapefruit segments (about 2 grapefruits)59milliliters

grapefruit juice 1teaspoon

grapefruit zest 0teaspoons

ground black pepper 680grams

halibut 59milliliters

extra-virgin olive oil 2Tbsps

pitted nicoise olives, halved 0teaspoons

red pepper flakes 1teaspoon

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.