Halibut with Florida Grapefruit and California Walnuts
Course dinner
Servings 4
Calories 467kcal
Author Peter Sidwell
Ingredients
4fillets of halibut
1tbspolive oil
salt and pepper
For the topping
70gCalifornia Walnuts
30gpanko breadcrumbs
parsley
3tbspolive oil
For the salsa
1/2red onion
2Florida Grapefruit
1/2fresh red chilli
1fennel bulb finely chopped
1handful flat leaf parsley
3tbspextra virgin olive oil
Instructions
Pat the fish fillets dry with a kitchen bowl, then drizzle with olive oil and season with sea salt and pepper.
Pre heat a non stick frying pan on a medium heat.
Place the fish into the pan and cook on one each until golden.
Meanwhile to make the topping, chop the California Walnuts and place in a shallow bowl with the chopped parsley, breadcrumbs and olive oil.
Turn the fish over and top with the walnut crumb.
Place the fish still in the frying pan into the oven at 160c and cook for 12 minutes or until the fish is cooked.
Time to make the salsa, chop the red onion as finely as you can and place in a bowl with the juice of the Florida Grapefruit and the chopped red chilli.
Stir together to help the acidity of the grapefruit pickle the onion and chilli for a nice tangy flavour.
Add the chopped fennel and stir together once again.
Finally add the olive oil and chopped parsley to create a delicious salsa,
When the fish is cooked remove from the oven and serve with the salsa.