This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients

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 6-ounce halibut fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

Cooking Instructions

For the pink grapefruit sauce:
1. 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 until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the halibut:
1. Season the salmon fillets with salt and pepper, then drizzle with olive oil.
2. Place a saut? pan large enough to accommodate all the fillets over medium-high heat. Add the halibut and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.
3. Serve the halibut topped with the pink grapefruit sauce.

Nutrition Facts
Serving Size: 1 fillet with 2 tablespoons of sauce
Calories 300
Total Fat 9 g
Saturated Fat 1 g
Protein 36 g
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sodium 562 mg
Percent Calories from Fat 28%
Percent Calories from Protein 49%
Percent Calories from Carbohydrate 24%