Halibut with fennel and grapefruit

Approx. 280 Calories per serving. Recipe makes 2 servings.

I really like the taste of fennel and grapefruit together. I thought about making a fennel grapefruit salad (might still do that since I have both ingredients in the house) but I really wanted something warm for dinner tonight. I decided to cook everything instead. I added the juice from one orange to make it a little bit sweeter. Poaching the fish in the fruit juice allowed it to pick up some of the sweetness, which was nicely offset by the spice of the red pepper flakes.

The chard got a little overcooked and lost some of its bright green color. If I make this again, I would probably add the fish immediately after adding the chard.

Ingredients

• 8 oz halibut
• 1 small bulb fennel (approx. 2 cups)
• 1/2 small onion (approx. 1/3 cup)
• 2 cups Swiss chard
• 1 medium pink grapefruit
• 1 small orange (juice only)
• 1 tsp olive oil
• 1/4 tsp dried oregano leaves
• 1/2 tsp red pepper flakes, or to taste

Directions

1. Remove the core from the fennel, and then cut fennel, onion, and chard into thin slices.
2. Remove peel and then segment grapefruit, saving as much juice as possible.
3. Cut orange in half and squeeze to juice. Add to the segmented grapefruit.
4. Add oil and spices to a hot skillet.
5. Add onions and fennel. Cook until tender.
6. Add swiss chard and cook until wilted.
7. Add fish, then cover with grapefruit segments and the orange juice.
8. Cover the pan and cook on low heat for approx. 6 minutes or until the fish is done.
9. Drain excess liquid from the pan before serving.
10. Garnish with fennel leaves.