Make the citrus vinaigrette: Peel the grapefruit and remove the segments over a bowl with a strainer to catch all the juice and keep
the pits out. Squeeze the rind over the strainer to extract as much juice as possible. Cut the segments into bite size pieces (halves or
thirds depending on the size). Add the shallot to the bowl of juice and whisk in 2 Tbsp of the oil (reserve the last Tablespoon of oil for
sautéing the fish). Season with salt and pepper and check for acidity; it may need a bit more oil. Add the parsley, cilantro and citrus
Heat a 10 inch non-stick skillet over medium high heat; add the reserved Tablespoon of olive oil. Season the halibut on both sides
with salt and pepper and place in the sauté pan, skin side up. Brown very well on the one side, turn, brown the other side cover and remove from the heat. The fish will continue to cook and steam in the hot pan.
Season the beets with a little salt & pepper and some of the vinaigrette. Arrange around the perimeter of a large serving platter. Make a bed in the center of the platter with the watercress and place the fish on top. Dice the avocado and sprinkle over the beets. Drizzle the fish and beets with a generous amount of vinaigrette, piling the citrus segments on top of the fish. Serve with steamed brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (87%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 282.1mg||7 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 1.8g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 127
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