Ingredients:
- 1 pink grapefruit
- 1 navel orange
- 1 tangerine
- 1/2 to 1 serrano chile, very thinly sliced (remove seeds for a milder dish)
- 1/4 small red onion, thinly sliced
- 1 tablespoon chopped shallot
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 teaspoon coarse sea salt, divided
- 4 (6-ounce) skinless, boneless halibut fillets
- 1/4 teaspoon cracked pink peppercorns, plus more to taste
- 1 pound asparagus, trimmed
Instructions:
- To make the salsa, cut a thin slice off top and bottom of grapefruit, cutting though the white pith to expose the flesh.
- Place grapefruit on a cutting board and use a sharp knife to slice down along the skin, following the curve of the fruit and removing all white pith.
- Hold grapefruit over a bowl to catch juices and cut down along membranes to release each section and let it drop into the bowl; carefully remove any seeds.
- Repeat with orange. Peel and chop tangerine and add to the bowl.
- Add chile, onion, shallot, 1 tablespoon of the oil and 1/2 teaspoon of the salt to salsa. Set aside.
- Sprinkle halibut with remaining 3/4 teaspoon salt and pink pepper.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
- Add halibut skin-side up and cook until nicely browned, about 5 minutes.
- Flip fish and continue to cook until skin side is browned and fish is cooked all the way through, 5 to 6 minutes more; lower heat if fish begins to cook too quickly.
- Meanwhile, cook asparagus in pot of lightly salted water until bright green and tender, about 4 minutes.
- Drain and divide between 4 plates.
- Place a piece of fish on each plate and use a slotted spoon to top each fillet with salsa.
- Drizzle asparagus with some of the juices left in the bowl from the salsa.
- Sprinkle with more pink pepper if desired and serve immediately.
Nutritional Info:
Per Serving (Serves 4) : 300 calories 9 g total fat, 1.5 g saturated fat, 85 mg cholesterol, 690 mg sodium, 19 g carbohydrates, (4 g dietary fiber, 14 g sugar), 35 g protein.
