Serves 4
25 min
Halibut with Grapefruit and Rosemary
Recipe GLPRecc79ffeaf0fda
Pan-seared halibut fillets topped with a bright, citrusy grapefruit compote infused with fresh rosemary. The sweet and tart grapefruit sauce perfectly complements the delicate, flaky white fish, creating an elegant yet simple dish that's ready in under 30 minutes.
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Ingredients
2 Ruby red grapefruits
1 sprig Fresh rosemary sprigs
1 teaspoon Fresh rosemary, chopped
1 tablespoon Sugar
to taste Coarse salt
to taste Ground black pepper
1 tablespoon Olive oil
4 6 ounces each Skinless halibut fillets
Directions
Cut both grapefruits in half and squeeze the juice into a small saucepan, reserving any segments. Strain the juice to remove pulp and seeds.
Add the sugar and the rosemary sprig to the grapefruit juice. Bring to a simmer over medium heat and cook until reduced by half and slightly thickened, about 8–10 minutes. Remove the rosemary sprig and set the sauce aside.
Pat the halibut fillets dry with paper towels and season both sides generously with coarse salt and ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the halibut fillets in the pan and cook for 4–5 minutes without moving them, until the bottom is golden and opaque.
Gently flip the fillets and cook for another 4–5 minutes until the fish is opaque throughout and reaches an internal temperature of 145°F.
Stir the chopped fresh rosemary into the reserved grapefruit sauce and spoon it over the cooked halibut fillets. Serve immediately.
