Ingredients
4 skinless halibut filets (6 ounces each)
1 cup parsley leaves, finely chopped
1/2 cup chives, finely chopped
2 jalapeños, seeded and finely chopped
1 grapefruit, segmented and diced
2 tablespoons TAO Vinoso Barbaresco Vinegar
1/2 cup TAO Extra Virgin Olive Oil
1 teaspoon kosher salt
Directions
Preheat your oven to 400°F.
In a medium bowl, combine the chopped parsley, chives, jalapeños, and grapefruit. Stir gently to combine.
In a small bowl, whisk together the TAO Vinoso Barbaresco Vinegar, olive oil, and kosher salt. Pour the dressing over the salsa verde mixture and stir to combine. Set the salsa verde aside.
Season the halibut filets with kosher salt on both sides.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the skillet and swirl to coat the bottom.
Once the skillet is hot, add the halibut filets to the skillet. Sear the filets for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the oven and bake for an additional 5-7 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove the skillet from the oven and allow the halibut to rest for a few minutes.
To serve, spoon the salsa verde mixture over the halibut filets.
Adapted from The Original Dish