Just In Time for July 4th

Just in time for the 4th of July.  Chef Travis Binkley has whipped up a deliciously lite Halibut with Grapefruit Salsa – perfect for your pre-fireworks festivities.  Check out the recipe below.



First make the salsa.  Cut the top and bottom off of the grape fruit.  Next cut the rest of the peel off.  This exposes the different segments in the fruit.  Cut the individual segments out and give them a rough chop.  Squeeze the juice out of the rind into a mixing bowl.  Add in the grape fruit, red pepper, onion, cilantro and Serrano chili.  Mix the honey and lime juice in a small cup then add into the salsa.  The honey is very thick and if not thinned out, mixing it with the salsa could tear apart the grapefruit pieces. 


Preheat oven to 300 degrees.  Put the glaze mixture in a small skillet and heat just until it starts to simmer then set aside.  

Mix together your spices (by the way.  This mix goes great with pork tenderloin/ whole roasted chickens, grilled corn, ect).  Season the halibut (the top side only) not too heavy but also don’t under season!   Get a sheet pan ready and spray it down with food release.  Heat up a nonstick skillet.  Add about 2 Tbs. olive oil and let the oil get hot.    Put the fish seasoning side down in the skillet.  Let it get a good sear.   About 45 seconds.  Take the fish out of the skillet with a plastic spatula and gently flip it onto the spayed sheet pan.  Brush with the glaze and pop that sucka in the oven.  Cook for around 5 minutes.  Take out of the oven and brush one more time with the glaze.  Top with salsa and there you go.  Glazed fish n’ salsa!!!

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