Yield: 4 Servings
|⅓ cup||Slivered almonds|
|1 tablespoon||Olive oil|
|⅓ cup||Thinly sliced green onions|
|1 teaspoon||Minced garlic|
|1 teaspoon||Grated grapefruit peel; ruby or pink|
|4||Skinless halibut fillets; (about 6-oz each)|
|3||Ruby or pink grapefruit|
|Salt and pepper; to taste|
Heat oven to 425 degrees. In medium nonstick skillet over medium heat, toss almonds in oil about 2 minutes until lightly browned. Remove from heat; mix in onions, garlic and peel. Arrange fish in shallow baking pan. Juice 1 of the grapefruit; pour juice over fish, then top evenly with almond mixture.
Bake in center of oven 10 to 12 minutes until fish flakes when tested with a fork and is opaque throughout. (Baking time will depend on thickness of fish.) Meanwhile, peel and section remaining grapefruit. Season fish with salt and pepper and arrange on platter. Pour over any pan juices and surround with grapefruit sections.
(PER PORTION : 342 Calories; 13 g Fat; 54 mg Cholesterol; 94 mg Sodium; 17 g Carbohydrate; 3 g Fiber; 39 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998