by Tamara Holt, April 9, 2009
Tis recipe from Food Network celebrity Giada De Laurentiis's most recent cookbook, Giada's Kitchen: New Italian Favorites (Clarkson Potter, 2008), is one of her fan favorites. It has bright fresh flavors and color and is very easy to make. A reminder: Be sure to zest the grapefruit before peeling it.
1 cup ruby red grapefruit segments (about 2 grapefruits)
¼ cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
¼ cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
¼ teaspoon ground black pepper
1. Preheat the oven to 375 degrees F.
2. In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
3. Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and ground black pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
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