By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
248 cal · 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.
Comments
Halibut is a special-order fish at most Charlotte supermarkets; Harris Teeter and Publix carry it sporadically, but Walmart and ALDI rarely do, so plan for a dedicated seafood counter stop or substitute with cod or grouper. The 25-minute stated time omits prep for segmenting and juicing the grapefruit and is really closer to 35 minutes, though the actual oven work is brief. The ingredient list is lean and inexpensive—grapefruit and rosemary are winter staples in North Carolina—but halibut fillet runs $16–$20 per pound, making this a special-occasion dish rather than weeknight economy. It does not reheat well; serve it fresh from the pan the same night.
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