Lite Lunch – Halibut

Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.

Creation: Halibut atop Arugula & Grapefruit Vinaigrette



  • 1 3-4oz Halibut fillet
  • Salt & Pepper
  • 1/2 lemon – juiced
  • 1 Pink Grapefruit – zest & juice
  • Arugula
  • Extra Virgin Olive Oil
  • 1 tsp Dijon Creamy Mustard w/ White Wine
  • 1 tsp Honey


Halibut Fillet

  • Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) – heat up 
  • Season both sides with salt & pepper
  • Squeeze 1/2 lemon juice over
  • Grill halibut 4-5 minutes each side
  • Halibut should flake with a fork – spring back when touched

Grapefruit Vinaigrette

  • Zest grapefruit into bowl 
  • Cut grapefruit from pith, use paring knife to cut wedges from membrane – set aside
  • Squeeze juice from remaining fruit – into bowl that contains zest
  • Add 1 tsp Dijon Creamy Mustard w/ White Wine
  • Add 1 tsp Honey
  • Whisk all ingredients
  • Whisk in small amount of Extra Virgin Olive Oil – approx. 1TBSP

Dish It Up:

  • Large handful of Arugula
  • Place grapefruit wedges atop
  • Salt & Pepper
  • Pour Vinaigrette over salad
  • Lay Halibut Fillet atop salad

Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.

Satisfying & Simple!



1 Response to “Lite Lunch – Halibut”

  1. 1 Anonymous
    March 23, 2008 at 7:40 pm

    Looks great!

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