Halibut with Salsa Verde & Grapefruit
crispy pan-seared halibut topped with a bright salsa verde & juicy grapefruit
servings: 4
Ingredients
Scale
- 4 skinless halibut filets
- 2 cups packed parsley leaves (approximately 1 ½ ounces), finely chopped
- 2 tbsp minced chives
- 1 medium jalapeno, minced
- 1 large grapefruit
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- kosher salt
- neutral-flavored oil
Instructions
- Pat the halibut filets dry and let sit at room temperature for 20 minutes.
- Meanwhile, combine the parsley, chives, and jalapeno in a mixing bowl. Peel and segment the grapefruit, adding 2 tablespoons of the juice to the herbs and reserving the segments separately. Stir the red wine vinegar and olive oil into the herb mixture. Season with a pinch of salt to taste and set aside.
- Season the halibut well with a pinch of salt on all sides. Heat a 12” stainless-steel skillet over medium-high heat. Add enough oil to the skillet to coat the bottom. When the oil is hot, very carefully place the halibut filets into the skillet, top side down.
- Lower the heat to medium and let the halibut sear for about 5 minutes until golden and crisp. Use a metal spatula to flip the halibut (be careful as the oil will splatter). Continue to sear on the other side for just a couple of minutes until the flesh is opaque and cooked through.
- Transfer the halibut to paper towels to drain off the oil. Serve the halibut with the grapefruit and spoonfuls of the salsa verde over top.