Ingredients

The following ingredients have 4 Servings
  • 4 skinless halibut filets
  • 2 cups packed parsley leaves (approximately 1 ½ ounces), finely chopped
  • 2 tbsp minced chives
  • 1 medium jalapeno, minced
  • 1 large grapefruit
  • 2 tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • kosher salt
  • neutral-flavored oil

Instruction

  • Pat the halibut filets dry and let sit at room temperature for 20 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 the red wine vinegar and olive oil into 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 12” stainless-steel skillet over medium-high heat. Add enough oil to the skillet to coat the bottom. When the oil is hot, very carefully place the halibut filets into the skillet, top side down.
  • Lower the heat to medium and let the halibut sear for about 5 minutes until golden and crisp. Use a metal spatula to flip the halibut (be careful as the oil will splatter). Continue to sear on the other side for just a couple of minutes until the flesh is opaque and cooked through.
  • Transfer the halibut to paper towels to drain off the oil. Serve the halibut with the grapefruit and spoonfuls of the salsa verde over top.