Halibut with Pink Grapefruit Sauce

This recipe serves:  4

1 large pink grapefruit
1/4 cup sugar
1/4 cup water
lemon juice, to taste
4 6-ounce halibut fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
For the pink grapefruit sauce:

1. Bring the sugar and water to a boil. Remove from the heat and cool.

2. Juice the grapefruit and strain. Add half of the sugar syrup to the grapefruit juice. Add more sugar syrup and lemon juice until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the halibut:

1. Season the salmon fillets with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the halibut and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

3. Serve the halibut topped with the pink grapefruit sauce.

Serving Size: 1 fillet with 2 tablespoons of sauce

SEE ALL THE FACTS

• Print this recipe