Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.
Creation: Halibut atop Arugula & Grapefruit Vinaigrette
What:
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1 3-4oz Halibut fillet
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Salt & Pepper
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1/2 lemon - juiced
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1 Pink Grapefruit - zest & juice
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Arugula
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Extra Virgin Olive Oil
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1 tsp Dijon Creamy Mustard w/ White Wine
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1 tsp Honey
How:
Halibut Fillet
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Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) - heat up
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Season both sides with salt & pepper
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Squeeze 1/2 lemon juice over
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Grill halibut 4-5 minutes each side
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Halibut should flake with a fork - spring back when touched
Grapefruit Vinaigrette
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Zest grapefruit into bowl
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Cut grapefruit from pith, use paring knife to cut wedges from membrane - set aside
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Squeeze juice from remaining fruit - into bowl that contains zest
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Add 1 tsp Dijon Creamy Mustard w/ White Wine
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Add 1 tsp Honey
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Whisk all ingredients
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Whisk in small amount of Extra Virgin Olive Oil - approx. 1TBSP
Dish It Up:
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Large handful of Arugula
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Place grapefruit wedges atop
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Salt & Pepper
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Pour Vinaigrette over salad
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Lay Halibut Fillet atop salad
Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.
Satisfying & Simple!
Ciao’
