Halibut with Grapefruit and Rosemary

Lots of stuff has been going on around here, as with everyone. The holidays are always a busy time, but have they not crept up particularly fast this year? hmmmm. Well, I am excited for this weekend, as I will be meeting up with Maria and Kalyn again, finally meet Holly, as well as Barbara, and several other gals. I will be (hopefully) whipping something up for that this afternoon.

And, I keep running....literally. Now, those of you who know me personally know I am not, not, NOT an athlete. Did I mention, I am not athletic? ha! I am not a fan of working out. When I do...its because that's what I am supposed to do, not because I love it. Really, I am trying to get there...but (phew) it's a challenge. Nonetheless, I keep at it and didn't stop during my trek this morning. Improvement on my part! I will continue my plight when I get home, as I looked up trails in Atlanta and there is one right by my house. Funny how I have always known my Atlanta house is a hop, skip, and a jump from a mountain, yet never paid it any attention. Now, the mountain and I will be one.

My eating healthy still continues. I wavered a little when I had a business meeting at Einsteins and got a Veg Out sandwich. But, I only ate half. Then, there was that Gingerbread Latte from Starbucks. Yummy! But, there is always my cottage cheese, fish, and veggies dishes I cook for me...like this Halibut with Grapefruit and Rosemary.

There are many people who are weird about fish. It seems (to me) that consumers either like fish or they don't. If it is the latter, I hear one of two things, "I have never eaten fish, but I know I won't like it." Or... "I ate it once and it was gross." Both are unacceptable. Everything deserves a second chance, right? Fish is so, so good for you. So try it, silly! Start with a less fishy-fish, like Haddock, Halibut, or Tilapia. Then, go from there. Please? While you gear up for another try, here is some important information for you from the The American Heart Association.

There are guides readily available for you online, or at your local aquarium that help identify which fish are safe to eat and how often. A Google search will amount to plenty of options. Or, you can try one of the following links: NRDC, EPA, FDA In the meantime, here is a delicious recipe for Halibut. Enjoy!

Halibut with Grapefruit and Rosemary
From Martha Stewart
2 ruby red grapefruits
1 sprig plus
1 teaspoon chopped fresh rosemary
1 tablespoon sugar
Coarse salt and ground pepper
1 tablespoon olive oil
4 skinless halibuts or other firm white fish fillets (6 ounces each)

Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside. Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes. Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.

My notes: (1) I made 1 ½ times this amount and used 4 oz. pieces (2) I broiled the grapefruit slices I added a few blanched almonds

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