March 18, 2012
For the Fish:
2 lbs (1 kilo) halibut, cod or other (thick) white flesh fish (steaks or fillet)
1 tsp salt
½ tsp fresh chopped dill, or to taste
½ onion, thinly sliced (opt. lightly sautéed)
2-4 tsp oil* (if the fish is a very lean fish, you might want to add a bit more oil)
2 Tbsp fresh lemon juice
½ cup freshly squeezed pink grapefruit juice (approx. 1 grapefruit squeezed)
1/8 tsp salt
Dash of chopped dill
2-2 ½ tsp sugar, or to taste
1 Tbsp cold water
1 Tbsp potato starch
1 pink grapefruit, pared and sectioned
1. Heat oven to 450F/230C. If using steaks, cut each in half; if using fillets, slice into portions. Place in a rectangular baking dish. Sprinkle with salt and dill. Top with onion. Mix oil and lemon juice and pour over fish.
2. Bake uncovered for 20 minutes, then place under broiler and grill for 5 minutes or until fish starts turning brown. For sauce: Heat grapefruit juice, salt, sugar and dill to boiling. Combine cold water and potato starch and stir into grapefruit juice. Heat to boiling, stirring constantly.
3.Once it has reached a boil, allow to cook for 1 minute, stirring constantly. Shut the flame and carefully stir in grapefruit sections. Serve over fish. Garnish with dill or parsley if desired.
Note: I tested this recipe (and photographed it too) using cod. Cod is a saltwater fish known for its mild flavor and white, flaky flesh, making it one of the most popular and ubiquitous fish varieties in the world. Halibut as well as cod are both lean fish, which have the blandest (most adaptable) flavor and most delicate texture.
Fish, in general, is an excellent source of protein and high in essential Omega-3 fatty acids, which can lower blood cholesterol levels and provide a defense against heart attacks and a variety of other ailments.
* If you eat dairy and fish together, substitute melted butter for the oil. It is sooo good that way!