Pan-Seared Halibut with Roasted Fennel and Grapefruit Salsa
Light, bright, and totally delicious, this is such a great meal for a special occasion dinner or lunch - and it will leave you feeling clean and healthy afterwards. The flavors here marry well together, and the meaty texture but clean taste of the halibut stands up well to the fennel and the grapefruit.
Slice the fennel into ¼" thick slices (until you have four of them). Lay them on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 10-15 minutes, until tender and golden. Remove from the oven, set aside.
While the fennel is roasting, make your salsa. Segment and chop your grapefruit, add to a small bowl. Add the basil, olive oil, vinegar and chives. Season with salt and pepper, mix well. Set aside.
Preheat your cast iron skillet over medium high heat. Once it's just starting to smoke add your oil. Pat the halibut dry with paper towel, season with salt and pepper, add to the pan. Once it's caramelized on one side (about 3-4 minutes), flip, and finish cooking (another 3-4 minutes). Check the internal temperature frequently. You're looking for 130°F-135°F.
Plate: Lay once piece of fennel on each plate. Top with a halibut fillet, and a couple spoonful's of salsa. Drizzle some good olive oil on top for garnish. Serve immediately.
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Notes
Get - and I cannot stress this enough - a meat thermometer. It's the best way to know when your fish is done. If you find the halibut is caramelizing too fast and not cooking on the inside, finish it in a 400F oven.
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