Dive into a culinary adventure with our tantalizing "Halibut with Salsa Verde Grapefruit" recipe! This dish not only showcases the delicate flavors of perfectly seared halibut but also introduces a zesty twist with vibrant salsa verde and refreshing grapefruit. In just 25 minutes, you can create a stunning meal that’s sure to impress your family and friends. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 grapefruit, segmented
- 1 cup salsa verde
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Remove halibut fillets from refrigerator 15 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Pat halibut fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Season both sides of the halibut fillets generously with salt and freshly ground black pepper.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil shimmers and is just about to smoke.
- Carefully place the seasoned halibut fillets into the hot pan, skin-side down if the skin is still attached. Cook for 3-4 minutes without moving, allowing a golden-brown crust to form.
- Gently flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is cooking, supreme the grapefruit by cutting away the membrane and removing each segment carefully.
- Warm the salsa verde in a small saucepan over low heat, stirring occasionally to prevent burning.
- Transfer the cooked halibut to serving plates and spoon the warm salsa verde over the top.
- Arrange grapefruit segments around or on top of the fish for a bright, citrusy complement.
- Garnish with fresh cilantro leaves, torn or chopped, to add a fresh herbal note to the dish.
- Serve immediately while the fish is hot and the salsa verde is warm, ideally with a side of rice or roasted vegetables.
Tips
- Bring the Fish to Room Temperature: For the best results, remove the halibut fillets from the refrigerator 15 minutes before cooking. This helps them cook evenly and achieve that perfect sear.
- Dry the Fillets: Patting the halibut dry with paper towels is crucial. This simple step removes excess moisture, allowing for a beautifully golden crust instead of steaming the fish.
- Season Generously: Don’t be shy with the salt and pepper! A generous seasoning on both sides enhances the flavor of the halibut and complements the zesty salsa verde.
- Heat Your Pan Properly: Make sure the olive oil is hot enough before adding the fish. When the oil shimmers and is just about to smoke, it’s time to add the fillets for that perfect sear.
- Avoid Overcrowding the Pan: If you're cooking more than four fillets, consider doing it in batches. Overcrowding can lower the pan's temperature, leading to uneven cooking.
- Perfectly Cooked Halibut: Cook the halibut until it’s opaque and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C) for perfectly cooked fish.
- Supreme the Grapefruit: For a beautiful presentation, take your time when segmenting the grapefruit. Removing the membrane will give you stunning, juicy segments that add a pop of color and flavor.
- Warm the Salsa Verde: Gently warming the salsa verde enhances its flavors. Stir it occasionally over low heat to keep it from burning while you finish cooking the fish.
- Garnish for Freshness: Fresh cilantro not only adds a lovely herbal note but also brightens up the dish visually. Feel free to tear or chop it for a rustic touch.
- Serve Immediately: This dish is best enjoyed hot! Pair it with a side of rice or roasted vegetables for a complete meal that’s sure to delight.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
