Getting Back in the Saddle with Grilled Fish and Grapefruit Salad

First of all, I need to apologize to A Girl and Her Kitchen readers. I took this new job a couple months ago and it has taken over a significant portion of my life. As such I am sad to say my blog has suffered. But fear not! I am slowly weaving cooking, eating and blog updates back into my life. Viva la blog!

Today’s dish is a nod to the fresh, light food we all tend to eat during the summer. This one will help keep that figure friendly but doesn’t skimp on taste at all. The bright flavor of lime, cayenne and agave nectar (a most fantastic natural sweetener) liven up halibut (though any white fish will do). Grilled to perfection with a fresh side salad of warm roasted fennel and fresh grapefruit segments tossed with tender but spicy baby arugula makes this one a serious summer hit. It’s a really satisfying meal that is a synch to put together. Sweet, spicy and clean tasting with that zing from the citrus. If you’ve never done a supreme of a grapefruit or other citrus fruit, it’s a fabulous kitchen tool! Really an easy thing to do once you've tried it a few times. For a pretty good back to basics review check out Chef In You’s post on the subject. Enjoy!

Tangy Agave Marinated Halibut
(A Girl and Her Kitchen)

1/4 cup fresh lime juice (from 2 juicy limes) and zest both limes
1 tbsp agave nectar (may substitute honey)
1 tsp cayenne pepper (more if you like spice)
Pinch of salt and pepper
2 halibut fillets

In a small bowl, whisk together all ingredients. Taste for seasoning and adjust as needed (ie., more salt or spice). Add in the fish and toss to coat. Cover and let rest in the refrigerator for at least 30 minutes and up to a few hours.

Preheat your grill (or Griddler) to hot. Take the fish out of the marinade and shake off excess.

 Grill about 4 minutes per side until the fish is flaky but still moist. Serve immediately.

Roasted Fennel and Grapefruit Salad
(A Girl and Her Kitchen)

2 grapefruits
1 large (or 2 small) fennel bulbs
3 large handfuls of baby arugula
2 tbsp olive oil (plus some for roasting)
1 tbsp fennel fronds, minced
Salt and pepper to taste

Cut the fennel into segments. Arrange on a cookie sheet lined with a silpat. Drizzle with olive oil and season with salt and pepper. Roast at 375º for 45 minutes. This step can be done a day ahead. Save the fennel in an airtight container in the refrigerator until ready to use.

Supreme your grapefruits. Using a sharp knife, slice the top and bottom off of the grapefruit so the inside flesh is exposed and it will sit still on the cutting board.

Then cut off the outside rind down to the flesh all the way around working in vertical strips.

Using a sharp pairing knife, cut out segments of the grapefruit by cutting between the small white lines of the fruit and set aside.

In a bowl toss the arugula with olive oil, salt and pepper. Taste for seasoning and adjust as needed. Add the fennel and grapefruit segments and toss carefully. Serve with grilled fish.