Though it's not our ‘American way’, I much prefer a nice lunch as opposed to dinner. Hugh and I set forth on this inaugural blog endeavor, with a protein and veggie packed meal in mind.

White fish is such a wonderful canvas for flavor options. And the beauty of this combination is that ingredients such as these, can typically be found year round. We’ll attribute this entry to a fusion of California/Hispanic flavors.

The toaster oven is the wonder poodle of all cooking devices. Less hassle, quick cooking time and close heat so you get a bit of crispyness. We didn't grow up with one in our house, which is possibly why I now find them so remarkable.

This recipe may require a bit of chopping, but it is far from complicated. Just double or triple it for a dinner party, the slaw can be done a day ahead and will save wonderfully.

Spiced Halibut on Fennel Grapefruit Slaw // Serves 4

4 6oz. Pieces of Fresh Halibut (or white fish of choice)
2 Large Fennel Bulbs
6 Green Onion, finely chopped at a slant
2 Medium Grapefruit
1 Cup Fresh Chopped Cilantro
2 tbsp. Olive Oil
Half of a lime
1 tsp. ‘The Zip’ Spice blend by the Spice Hunter**
2 tsp Salt
Ground Pepper
3/4 Cup Toasted Pepitas
1 Avocado, cut in slivers

** Any spicy herb mix with do, every brand makes one. Or just plain chili powder works fine, it is a blend anyways.halibut_05

Oven to 425

  1. Working in a large mixing bowl for the slaw. Cut fennel bulbs in half length wise and slice thin, discarding the touch end. Zest both grapefruits with a fine grater or micro plane. Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over the mixing bowl, so the juices fall in as well.

  2. Add cilantro, green onions, olive oil, 1 tsp. of the salt and a few generous grinds of the pepper. Mix well to incorporate all flavors.

  3. Pat fish filets dry and poke a few holes in them with a fork. In a small baking dish, sprinkle the fish with the juice of the lime, salt, pepper and your spice blend of choice. Rub it around with your fingers so it gets into the fish flesh. Vivid, aren’t I?

  4. Put the baking sheet on the top rack of the oven and bake the fish for about 12 minutes (you need to watch it as each oven size will cook at different speeds, DO NOT overcook). Take it out just as fish is firm to the touch. Let it sit for a few minutes.

  5. On each plate, put a heaping amount of the slaw, a handful of toasted pepitas, the fish, and avocado slivers on top. Always building up my friends.


Enjoy with a side of brown rice or some warm tortillas.


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Reader Comments (21)

Sara and Hugh! I appreciate the simple elegance of your blog. I will share this with my wife as well and look forward to trying your recipes. Thanks!

May 22, 2009 | Unregistered CommenterDavid Morrison

Hey guys, great blog post. The photos are wonderful and the food looks and sounds delicious!! You have succeeded in making Lisa and I all the more ready to be home and try dishes like this!! Well done. Looking forward to following along.

May 22, 2009 | Unregistered CommenterChasen Armour

This looks fantastic! The site, photos and recipe look amazing! I look forward to seeing more.

May 22, 2009 | Unregistered CommenterKristen Rusert

You never fail to impress me Sara. It looks fantastic!

May 23, 2009 | Unregistered CommenterRuthie Aine

Sara Morris! How cute are you???!!! I love this blog and can't wait to actually make looks AMAZING!!!!!!

May 25, 2009 | Unregistered CommenterNicole Bowen

This is great. Thanks for passing it along. If you ever need someone to looks amazing! -susan

May 25, 2009 | Unregistered Commentersusan kjesbo

FABULOUS DARLING!!!! I love it and yu 2 have perfect synergy!!1 I am going to make this in the next couple of days...I am going to come here for inspiration...thanks for taking the thinking out of it for me!!!!

May 26, 2009 | Unregistered CommenterSue Bradley

Sara, I can NEVER look at your blogs when I'm hungry! They make me even hungrier, and somehow, Lean Cuisine never looks like this!!

May 26, 2009 | Unregistered CommenterChris Loidolt


May 27, 2009 | Unregistered CommenterJessica Miller

Sara - my mouth waters from the dialogue alone let alone the pictures. Waiting for a cookie and cupcake posting asap.

May 27, 2009 | Unregistered CommenterChris Hodgman

this looks so ridiculous!!! can't wait to try it. keep 'em coming!!

May 28, 2009 | Unregistered Commenterkristine

this is my new favorite blog and i cannot wait for the next entry!

May 28, 2009 | Unregistered Commenteramy squires

Fabulous Darling! I actually made this but subbed out halibut for sea bass purely cost reasons and it was scrummy in my tummy!
Love this site!!!

May 30, 2009 | Unregistered CommenterSue Bradley

Sara: This recipe looks great ~ can't wait to try it and I will let you know how it comes out. What a great website.

June 11, 2009 | Unregistered CommenterSusan Ware

Wow, I'm totally floored by this blog. Sara, your cooking is so creative and beautiful; Hugh, your photography is crazy-good. I'm so looking forward to becoming a devoted reader! : )

June 13, 2009 | Unregistered Commentercodfish

Im loving this beautiful blog. Thankyou xxx

June 14, 2009 | Unregistered CommenterCollywolly

Gorgeous! This looks like such a nice meal!

Came over here from Apartment Therapy—glad to see your blog!

June 20, 2009 | Unregistered Commentermaggie (p&c)

made this last night! so great... just one question -- is something supposed to be done with the grapefruit zest? Thanks so much -- love this blog. Best!

May 21, 2010 | Unregistered Commenterpaiger

I made a variation of this the other night. It was absolutely delicious! Can't wait to make it again.

August 6, 2011 | Unregistered CommenterMaria @ Orchard Bloom

the grapefruit, fennel and pepitas are an awesome combination. made this with cajun spiced cod and red rice (the rice would not have been necessary, really) and thought it was fantastic. thank you!

January 11, 2013 | Unregistered Commenternicole

Made this last night, it was delicious! Only add was sliced jalapeno to the slaw for a little kick. Served it with red rice, YUM! Thanks so much for the great recipe :)

April 6, 2015 | Unregistered CommenterSamantha

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