1 ea. pink grapefruit
1 ea. navel orange
1 small shallot, diced
3 Tbsp. extra virgin olive oil
To taste kosher salt and freshly ground black pepper
1 tsp. parsley, chopped
1 tsp. cilantro, chopped
4 ea. halibut fillets (about 5 ounces each)
1 ea. avocado
1-1/2 cups beets, roasted and cut into wedges
1 bunch watercress or spring greens
Make the citrus vinaigrette: Peel the grapefruit and orange 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 segments.
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 rice.
Yield: 4 Servings