halibut with grapefruit salsa
A really quick and light meal that’s ready in minutes. For a bit more heat, leave in some of the jalapeño seeds.
- Cooking spray, for greasing
- 4 4-ounce pieces fresh halibut (or other white fish), with skin
- 2 tablespoons vegetable (or canola) oil, plus extra for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Grapefruit salsa
- 2 grapefruits
- 1/2 small red onion, finely diced
- 1/4 jalapeño, seeded and finely diced, or to taste
- Juice from 1/2-1 lime
- 1/4 cup roughly chopped fresh cilantro, plus extra for serving
- Preheat oven to 400°F.
- Line a baking sheet with aluminum foil and coat top of it with cooking spray. Place pieces of fish, skin-side down on foil and set aside. Drizzle each piece of fish with a bit of olive oil. Season with salt and pepper. Cook until fish is cooked through, about 10-15 minutes, depending on thickness.
- Meanwhile, make salsa. Using a sharp paring knife, cut away peel and pith from grapefruits. Cut along membranes, and allow segments (from both grapefruits) to fall into a glass bowl, along with any juice that accumulates (from only 1 grapefruit). Spoon out grapefruit pieces and roughly chop. Add back to bowl. To bowl, add red onion, jalapeño, juice from 1/2 lime, and cilantro. Season with salt and pepper. Taste and adjust as desired.
- Remove fish from oven and carefully remove fish from its skin. Transfer fish to serving plates. Spoon some salsa over each and serve.
For a quick video on how to supreme a grapefruit, click here.