Whitefish with Grapefruit and Rosemary
Contributed by Tim C. (Durham, NC)
2 ruby red grapefruits
1 sprig, plus 1 tsp. chopped fresh rosemary
1 Tbsp. sugar
Coarse salt and pepper
4 skinless halibut or other white fish fillets
1 Tbsp. olive oil
Preheat broiler with rack 4 inches from heat.
Using a vegetable peeler, remove 4 large strips of zest from one grapefruit (avoid white pith); cut into slivers and set aside.
Peel and cut grapefruits into segments, and place into a bowl; Squeeze membranes over a small saucepan and add any juice from the bowl.
Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 tsp. salt to saucepan; Boil until syrupy (about 8 to 10 minutes).
While syrup is cooking, rub fillets with oil and season with salt and pepper.
Place fish on a broiler pan and cook until opaque throughout (about 7 to 10 minutes).
When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently and place on top of fish. Serve immediately.