Sautéed Halibut with Grapefruit Salsa

Over Caramelized Fennel and Leeks

Serves 2

2     – 6 oz portions of Halibut (or any mild, white fish such as Cod or sea Bass)

1     - small bulb- Fennel

2- medium leeks, white part only.

½- tsp Italian Seasoning

Olive Oil

Salt and Pepper

Grapefruit Salsa (recipe below)

Basil Oil (recipe below) OR store bought Pesto works well too!

Lets Cook!  

1.    Cut Leek stalks in half (you can then run under water to thoroughly wash between the layers to remove any dirt), then thinly slice.

2.    Cut fennel bulb in half and thinly slice.

3.    Add 1-2 tablespoons of olive oil to a non-stick sautéed pan over medium heat.

4.    Add Leeks and Fennel, season with Salt and pepper. Saute for 5-7 minutes until vegetables are soft and slightly brown.

5.    While vegetables are cooking, pat Halibut dry with a paper towel and season with salt, pepper, and Italian seasoning.

6.    When vegetables are done, remove from pan and set aside. In same pan on medium heat, add 1-2 more tablespoons of olive oil if necessary and fish. (Skin side down if it is  left on.)

7.     Don’t touch the fish! Let saute for 5-7 minutes, depending on thickness. (By not moving the fish around it will allow for a golden crust.)

8.    Flip and let cook for an additional 3-4 minutes or until fish is no longer opaque in the middle.

9.    Remove from pan and let rest for a few minutes before plating. Serve over leeks and fennel. Top with grapefruit salsa and basil oil.

Other sides are on you ;-). I like roasted baby yellow potatoes.

Grapefruit Salsa

 1-   Whole Ruby Grapefruit, cut into segments

1-   Whole Naval Orange, cut into segments

3-4 Basil Leaves, thinly cut

¼ - polano pepper (or ½ jalapeno)-minced

¼- yellow onion – thinly sliced

Zest from ½ lemon

Drizzle of Olive Oil

Salt and Pepper to taste 

 Toss all together and set aside for flavors to merry while cooking.

 Basil Oil

¾ oz Fresh Basil Leaves (equivalent to one of the plastic clamshells you get from the grocery store)

¼ cup Olive Oil

2     garlic cloves (or 1 large)

Pinch of salt and pepper

 Put all ingredients in a small food processor and blend together. I used my magic bullet!

 Note: Store bought pesto is a great alternative if you have it in your fridge or want to take out a step. With the homemade basil oil, I can keep this recipe dairy-free by omitting parmesan cheese and keep the cost down by not requiring pricey pine nuts! But, feel free to add these items. If doubling the recipe, no need to double the oil, it will be plenty.