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Roasted Halibut with Grapefruit Fennel Salsa - Midweek Meals




When I can come home and cook up a meal in under 20 minutes that tastes as good as it looks and smells, I'm a very happy camper. This dish comes from Giada de Laurentiis's new cookbook, Giada's Kitchen: New Italian Favorites. I found myself flipping through it and marking off multiple pages. Having made several of her dishes before, I know that they tend to be straightforward and always full of flavor. This was the second recipe I tried. The roasted halibut was flaky and incredibly moist, while the grapefruit and fennel salsa brightened up the palate with bursts of citrus and bits of tangy olives.


  • 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
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 4 (6 ounce) pieces of halibut
  • 1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F.

In a 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.

Serves 4.

Taken from Giada's Kitchen: New Italian Favorites

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