Cook The Book: Roasted Halibut With Grapefruit Fennel Salsa

1. 1

   Preheat oven to 375u00b0F.

2. 2

   With a zester or fine grater, remove 1 teaspoon of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold the peeled fruit over a bowl and cut in between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want 1/4 cup. (Reserve extra juice for another use.) Add the zest and segments to the bowl.

3. 3

   Halve the fennel bulb lengthwise, slice it thin, and add it to the bowl with the grapefruit segments. Add the olive oil, olives, parsley, 1/2 teaspoon of the salt, and the red pepper flakes. Stir to combine.

4. 4

   Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper and bake for 10 to 12 minutes depending on thickness.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.