Cook The Book: Roasted Halibut With Grapefruit Fennel Salsa

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Serious Eats


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2 ruby red grapefruits

1 fennel bulb, trimmed

1/4 cup extra-virgin olive oil

2 tablespoons pitted Niçoise olives, halved

2 tablespoons chopped fresh flat-leaf parsley leaves

1 teaspoon salt

1/8 teaspoon red pepper flakes

4 (6-ounce) pieces halibut

1/4 teaspoon freshly ground black pepper

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