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
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
1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.
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