You’ll be pleasantly surprised at how easy it is to prepare this bright and flavorful seafood dish.
Slow Cooked Halibut with Charred Cabbage
- 12 ounces skinless, boneless halibut filets
- 3 Tbsp extra virgin olive oil 2 Tbsp to prep fish & 1 Tbsp for cooking + more for drizzling
- kosher salt
- 1/4 medium head green cabbage about 10 ounces
- 1/3 cup torn mint
- Coarse sea salt and freshly cracked black pepper
- Preheat oven to 325°. Rub fish with 2 Tbsp oil on a parchment lined baking sheet.
- Finely grate the grapefruit directly over the fish 2-3 times so the fillets are seasoned with a bit of zest. Season with salt.
- Bake 12-16 minutes or until flesh is opaque and begins to flake.
- While the fish is cooking, separate the cabbage leaves and tear into 3-4 inch pieces. Heat 1 Tbsp oil in a medium skillet over medium-high heat. Add cabbage & cook undisturbed, until about half of the leaves are charred in spots, about 3 minutes. Season with salt & give the skillet a toss a few times. Continue to cook undisturbed until all leaves have a bit of char on them, about 2 minutes more. Dived the cabbage among plates.
- Using a sharp knife, cut all peel and white pith from grapefruit & discard. Thinly slice grapefruit into 1/2 inch think rounds.
- Add grapefruit rounds to plates with cabbage, season with salt. Break fish into large pieces and divide among plates. Top with mint. Drizzle with more oil, then season generously with pepper.
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