INGREDIENTS
¼ cup butter or margarine
1 large onion, sliced (1 cup)
2 halibut steaks, (4-6 ounces each). Cut 1-inch thick
3 tablespoons chopped parsley
¼ teaspoon fennel seeds, crushed
½ teaspoon salt
1/8 teaspoon pepper
½ cup Florida grapefruit, peeled and sectioned
PREPARATION
In large skillet melt butter; sauté onion until golden. Arrange fish steaks on top of onions. Sprinkle parsley, fennel, salt and pepper over fish. Add grapefruit juice. Cover. Bring to boiling; reduce heat, simmer 8 minutes. Add grapefruit sections. Cover. Cook 2 minutes longer, or until fish flakes easily when tested with a fork. Remove fish and grapefruit to serving platter; keep warm. Reduce liquid by cooking over high heat until slightly thickened. Spoon over fish.
YIELD: 2 servings.