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Prep
Difficulty
Medium
Time
Estimate
25 mins
Citrus, avocados and fish are a family of flavors that complement each other quite well.
In the avocado cream, feel free to use some of the extra grapefruit juice instead of the lemon to help the flavors come together and to use up an extra ingredient.
If you have extra red onion, slice it and saute it with the Halibut.
Start with the Grapefruit salsa, which can be made up to the night before if desired. Then start mashing and whisking together the Avocado Cream. Then start the Halibut about 10 minutes before you are ready to eat.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
Halibut is a more expensive cut of fish although it is in abundance in some parts of the country such as Alaska. It is an almost steak-like fish but with a delicate white fish flavor. The trick is to not flip it until it becomes slightly loose in the pan. It will be easier to turn and the moisture will be locked in under the golden crust.
Grapefruit’s unique flavor lends itself well to salsa, especially with a bit of ginger to compliment it. Add sweetener only if your grapefruit is especially sour. A zest of lime will add another nice touch too.
