Roasted Halibut with Grapefruit Fennel Salsa
Elevate your seafood dinner with this Roasted Halibut with Grapefruit Fennel Salsa, a dish that combines tender, flaky halibut fillets with a bright, zesty topping that’s as stunning as it is flavorful. The fish is roasted to perfection with a simple olive oil, salt, and pepper rub, allowing the natural sweetness of the halibut to shine. The real star, however, is the refreshing grapefruit fennel salsa—a medley of ruby red grapefruit segments, crisp fennel, aromatic shallots, and fresh mint, all tossed in a lightly sweet honey-citrus dressing with a hint of red pepper heat. Ready in just 35 minutes, this dish is both a feast for the senses and a nutritious, elegant option for weeknight meals or special occasions. Serve it as is or with a side of roasted vegetables for a balanced, vibrant dinner that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large (for segments and juice) Ruby red grapefruit
- 1 medium (thinly sliced) Fennel bulb
- 1 small (finely diced) Shallot
- 2 tablespoons (chopped) Fresh mint leaves
- 1 teaspoon Honey
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the halibut fillets dry with a paper towel. Brush both sides lightly with olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the fillets on the prepared baking sheet and roast in the oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the halibut is roasting, prepare the grapefruit fennel salsa. Start by segmenting the grapefruit: Cut off the top and bottom, then slice away the peel and white pith. Hold the grapefruit over a bowl and carefully cut between the membranes to release the segments. Squeeze the remaining juice into a separate small bowl.
In a large mixing bowl, combine the grapefruit segments with the sliced fennel, diced shallot, and chopped mint leaves.
To the small bowl of grapefruit juice, whisk in 1 tablespoon of olive oil, honey, red pepper flakes, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper. Pour this dressing over the grapefruit and fennel mixture and toss gently to combine.
Let the salsa sit for 5-10 minutes to allow the flavors to meld.
Once the halibut is done roasting, remove it from the oven and let it rest for a couple of minutes.
Plate each fillet and generously spoon the grapefruit fennel salsa over the top.
Serve immediately and enjoy this vibrant, healthy dish!
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 26.9 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 5579 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
