Crispy pan-seared halibut with salsa verde & juicy grapefruit. A dish to savor the beautiful winter citrus! It’s a simple, quick recipe with exciting flavor. Serve it with a side of roasted vegetables for a really balanced and refreshing winter dinner.
It’s the time of year when citrus is at it’s best. It’s sweet, juicy, and there are all sorts of unique varieties out like meyer lemons and blood oranges. I love using citrus in simple salads or even soft breakfast muffins.
Today, we’ve got halibut on the menu! Brightened up with a simple salsa verde made of parsley, chives, jalapeno, grapefruit juice, red wine vinegar, and olive oil. It comes together quickly while you let the halibut rest at room temperature (this helps the halibut cook more evenly and results in a tender, juicy piece of fish). The halibut cooks in a stainless-steel pan while the skin slowly sizzles to a crisp. A quick flip and a few minutes later, the halibut gets topped with the bright green sauce and some juicy grapefruit.
Such a lovely dish that’s bursting with fresh flavor. I’d serve it with these roasted carrots.Print
Halibut with Salsa Verde & Grapefruit
crispy pan-seared halibut topped with a bright salsa verde & juicy grapefruit
- 4 skin-on halibut filets
- 2 cups packed parsley leaves (approximately 1 ½ ounces), finely chopped
- 2 tbsp minced chives
- 1 tbsp minced jalapeno
- 1 large grapefruit
- 1 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- kosher salt
- neutral-flavored oil (safflower, canola, etc.)
- Pat the halibut filets dry and let sit at room temperature for 30 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 in the red wine vinegar and olive oil to 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 large 12” stainless-steel pan over medium heat (or use 2 smaller pans). Add just enough oil to the pan to lightly coat the bottom. When the oil is hot, carefully place the halibut filets in the pan, skin-side down.
- Lower the heat to medium-low and let the halibut skin slowly cook until golden and crisp. Once crisp and naturally releasing from the bottom of the pan, use a metal spatula to flip the halibut.
- Continue to cook on the other side for just a few minutes until the flesh is opaque and cooked through (be careful not to overcook).
- Transfer the halibut to a plate. Spoon the salsa verde over top, along with the segments of grapefruit. Serve immediately.