Broiled Fish with Grapefruit Salsa

I worked out a lot this week. I worked out a lot last week too. Working out sucks which is why I try to avoid it as much as possible. I truly believe that every single person who claims to love working out must be lying. Sitting on my couch watching trashy reality tv = fun; working out = not fun. I (grudgingly) work out because it’s good for me, not because I enjoy it.

Anyway for some odd reason that even I myself haven’t figured out, I’ve gone from the absolute bare minimum of working out to working out almost every day for the past 2.5 weeks which in turn has left me tired. As much as I hate working out, even I can admit that it’s the good kind of tired, but tired none the less.

I was craving a meal that was light, fresh and bright and was inspired to make some simple broiled fish, in this case Arctic Char, with a grapefruit salsa. This was super simple to make and took very little time and was perfect for my workout weary body.

I did almost nothing to the fish, so there’s no real recipe there, but I did want to share this awesome trick I got from my friend Heather. I used to broil my fish in individual packets, but the last time I was at Heather’s she cooked up some salmon and placed all the filets on one piece of foil and folded it in on three sides, creating a packet with no top. She then loosely placed another piece of foil on top to cover the fish. That way you can easily check the fish for doneness without having to pull apart a packet and without risking steam burns.

Grapefruit Salsa

  • 1 large grapefruit
  • 1 small jalapeno pepper; finely chopped
  • 2 scallions; finely sliced
  • 1 Tablespoon cilantro; torn
  • A few squeezes of honey to taste
  • Salt and pepper to taste
  • A drizzle of olive oil

Supreme the grapefruit and then roughly chop the segments. Toss into a bowl. Add jalapeno, scallions, honey, cilantro, salt and pepper. Toss together, taste and adjust seasonings if necessary. Drizzle with a bit of olive oil. Serve over fish.

I really love the tang of grapefruit and the heat of the jalapeno, so I add just enough honey to round everything out, but not to add enough to add much sweetness. If you prefer things a little sweeter just add more honey.

I despise (if I could think of a stronger word I would use it) raw onions, but it you like them you could definitely use finely chopped red onions in place of the scallions whcich would add a nice color contrast.

I served this over brown rice.


8 comments on “Broiled Fish with Grapefruit Salsa

  1. Yum, yum! This looks delightful and like something we need to be making at my house soon. Like you, I begrudgingly workout because it’s good for me… and I’ve gotten to a point where once I make it to the gym and actually start the process, I enjoy it. But getting there? The toughest thing ever. (Case in point: Today, I had an early, early assignment for work. I got done at 7:30am and came home, hoping to workout immediately. I ended up falling asleep while changing. FAIL.)

    Next time I’m grocery shopping, I am definitely getting some fresh fish and grapefruit for that salsa!

    • Alli says:

      Agreed. One of the many reasons why it’s easier for celebrities and very wealthy people to saty it is because they have full gyms in their houses.

      Btw, I just updated the recipe because I was sitting here and it hit me that I forgot to include the cilantro when I typed this.

      • Ha. Must be nice to be them. 😉 Maybe one day for us, huh?

        Good to know about the cilantro. I’m not much of a fan, sadly, but I can handle it in little bits. Excited to give this recipe a try!

      • Alli says:

        Oh yes, I’m banking on the fact that I’ll be fabulously wealthy one day. Perhaps when I marry James Franco…

        I think mint would work really well in place of the cilantro. Actually even though I love cilantro, I’m thinking I might make this with mint next time because I think it will just enhance that brightness. That and I made my parents plant mint two years ago (which grows like a weed) and I think they might kill me if I don’t start taking more of it.

      • I totally support you in your marriage of James Franco. 😉

        And I like that… will have to try it with the mint. And I have avoided planting mint for that very reason. My mom has a mint plant — that’s more like a bush that takes up a LARGE portion of her yard — and every time we go to look at plants/seeds, she warns me off, explaining that she’s had that menace for more than 20 years… What else will you be making with mint?

      • Alli says:

        Sorry, I just realized that I never replied to this. First, thank you for supporting my marriage to James Franco. I’ll see that you get an autographed 8×10 as a reward for your kind words.

        I do a ton of stuff with mint. Obviously you can always throw it in hot or iced tea, but this time of year I make a lot of Greek inspired dishes because of the abundance of tomatoes and other fresh veggies. I’ll throw mint in with roasted shrimp, tomatoes and zucchini or I’ll toss some in with orzo tomatoes and feta. Probably the best thing I make with mint though, is a dip of equal parts sour cream and Greek yogurt; fresh mint, basil and dill; frozen spinach, thawed and water squeezed out (this is one time where I think sautéing fresh is more trouble than it’s worth) and feta. I serve it with toasted pita chips. It’s always a huge hit.

      • I just saw your comment, too! NO worries! Ha. I’ll be waiting for the 8×10. 😉

        And I love using mint in those Greek-inspired dishes, too. Sadly, I’m a Southern girl who doesn’t like tea, so I feel like I have to get more creative when it comes to using that herb. I’ll definitely have to try it in that sauce you’re speaking of. It sounds like a tzatziki sauce, which I love. Thanks, lady!

  2. Heather says:

    Thanks for the shout-out! This sounds like a great summer meal! PS – I am one of those weirdo’s that actually has fun working out… I know I am crazy!

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