Ruby Red Grapefruit Salsa Recipes

GRAPEFRUIT SALSA

Steps:

• Using a knife, slice off the top and bottom of the grapefruit.
• Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
• Repeat until completely peeled.
• Remove any remaining white parts (the bitter pith).
• Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
• Slice away the fruit by cutting between the membrane.
• Set aside the grapefruit segments.
• Into the small bowl, squeeze the juice from the grapefruit membrane.
• Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
• Add the grapefruit segments.
• Serve or refrigerate until ready to use.

RUBY RED GRAPEFRUIT SALSA

Steps:

• Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
• Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
• Toss well, cover, and chill for at least 4 hours before serving.

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA

Steps:

• Preheat the oven to 375 degrees F.
• In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
• Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
• Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

SEARED HALIBUT TACOS WITH GRAPEFRUIT-AVOCADO SALSA

Steps:

• Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
• Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
• Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.