Serves: 4
Cook time: 12 mins.
Prep time: 15 mins.
Fennel is an ingredient I must say I don’t use all too often, but with this dish- it is incredible & a must! Fennel has a black licorice flavor, which most people don’t like, but against the sweet/tartness of the pink grapefruit & saltiness of the olives- it is a medley of flavors and textures. You can use any sturdy white fish you like, but I love the halibut! I eat fish often to get all those great Omega benefits. Pair this light and healthy lunch or dinner recipe with a cold, crisp Sauvignon Blanc and a fresh garden salad. I purchased the ingredients from the Melrose Place Farmers Market (seasonal: November – May).
Ingredients
- 1 cup organic ruby red grapefruit segments (about 2 grapefruits) (Victor Gonzalez Farms)
- 1 teaspoon organic grapefruit zest (Victor Gonzalez Farms)
- 1 organic fennel bulb, trimmed (Menos Farm)
- 1/4 cup organic cold pressed extra-virgin olive oil (Brother’s Products)
- 2 tablespoons organic pitted kalamata olives, halved (Halaby Farms at our Calabasas location)
- 2 tablespoons fresh parsley leaves, chopped (Ayala Farms)
- 1 teaspoon sea salt (Nordic Catch)
- 4 (6-ounce) pieces organic, wild caught halibut (Nordic Catch)
- 1/4 teaspoon pepper (Convivial Spice at our Calabasas location)
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl combine the grapefruit segments and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley & 1/2 teaspoon salt. 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.
Melrose Place Farmers Market (Every Sunday 10am- 2pm)
8400 Melrose Ave, Los Angeles, CA 90069
