Recipe by Giada De Laurentis
I make this often for a Passover day Yom Tov meal. Its light and refreshing and grapefruits are still so good this time of year. If you do not like fennel, use lettuce, cabbage, or arugula. It is also nice with Mahi Mahi or any other firm white fish.
1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved, or other olives
2 tablespoons chopped fresh parsley leaves, or 1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper
Preheat the oven to 375 degrees F.
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.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and 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.