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

What:

• 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

How:

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!

Ciao’