Pacific Halibut with Fennel and Grapefruit Salad
This sweet and tangy salad complements halibut's already slightly sweet and mild flavor.
- 4 Pacific halibut steaks* (about 4 ounces each)
- 1 cup white wine
- 1 cup water
- 10 whole black peppercorns
- 10 whole coriander seeds
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup fennel bulb, trimmed and sliced thin
- 1 ruby red grapefruit, segmented
- 1 green onion, sliced
- 1/2 teaspoon fresh thyme leaves, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
In a deep skillet or pot, combine white wine, water, peppercorns, coriander seeds, bay leaf and thyme. Bring this to a boil and then reduce to a simmer for 5 minutes. Add the halibut, cover and cook over a low simmer for 8-10 minutes until fish is firm and thoroughly cooked. Remove the fish from the poaching liquid and serve over the fennel and grapefruit salad.
Mix all of the salad ingredients together in a large bowl. Taste for salt and pepper. Divide the salad evenly between four plates, and top each with a piece of poached halibut.
Substitute oranges for the grapefruit, or poached chicken breast for the halibut. Finish the meal with a light sorbet and shortbread or almond cookies.
Tips & Notes
Note: Wild-caught Pacific (also known as Alaskan) halibut is a Monterey Bay Aquarium Seafood Watch “Best Choice.” Avoid Atlantic halibut, which is overfished, and halibut that is not line-caught. Pacific flounder or sole are good substitutions for halibut, if it is not available.
Calories: 212, Fat: 5 g, Cholesterol: 68 mg, Sodium: 178 mg, Carbohydrate: 13 g, Dietary Fiber: 5 g, Protein: 27 g