Tuesday, April 5, 2011
The grapefruit tree in our front yard is like a old friend. Always there, always giving us a bountiful crop year after year. It is the ruby red variety, slightly sour and a tiny bit sweet. This recipe is refreshing with just the right amount citrus flavor with the slight crunch of the fennel. People seem to either love this particular fruit or hate them; there is no in between.
Since fennel can sometimes be a little overwhelming for us when it is raw, I made the salsa portion of this dish about an hour before; allowing the citrus to kind of "cook" the fennel making it a little more softer, texture and flavor-wise. Recipe is adapted from Food Network, Chef Giada De Laurentiis.
1 cup ruby red grapefruit segments
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
2 (6 ounce) pieces mahi mahi
1/4 teaspoon ground black pepper
Preheat the oven to 375F degrees.
In a small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with the remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on the thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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