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by Ellen Haas
Serving size: 1 fillet with 2 tablespoons of sauce
Number of servings: 4



    For the pink grapefruit sauce:
    • 1 large pink grapefruit
    • 1/4 cup sugar
    • 1/4 cup water
    • lemon juice to taste

    For the halibut:
    • 4 halibut fillets, weighing 6 ounces each
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1½ tablespoons olive oil


For the pink grapefruit sauce:
Bring the sugar and water to a boil. Remove from the heat and cool.

2. Juice the grapefruit and strain. Add half of the sugar syrup to the grapefruit juice. Add more sugar syrup and lemon juice to taste, achieving a pleasant balance of sweetness and tartness. Cool to room temperature.

For the halibut
Season the halibut fillets with salt and pepper and drizzle with olive oil.

2. Place a saute pan large enough to accommodate all the fillets over medium-high heat. Add the halibut and reduce the heat to medium. Cook until well browned on one side, about 3 minutes. Turn the fillets over and cook 1 minute more.

3. Serve the halibut topped with the pink grapefruit sauce.

Nutrition Information
Per Serving:  Calories 300; Fat 9 g; Protein 36 g; Sodium 562 mg; Carbohydrate 18 g; Fiber 1 g; Saturated Fat 1 g


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