Halibut with Grapefruit and Rosemary

I've been eating lots of fish these day in the interest of health. Here’s a recipe that combines a firm fleshy white fish with citrus and fresh herbs. And since the citrus used is grapefruit, it's a perfect recipe for now...as Ruby Red grapefruit becomes more plentiful in your grocery store.

Halibut with Grapefruit and Rosemary
Serves 4.
From Martha Stewart’s Everyday Food.

2 ruby red grapefruit
1 sprig plus 1 teaspoon chopped fresh rosemary
1 tablespoon sugar
Kosher salt and freshly ground pepper
4 skinless halibut fillets (6 ounces each)
1 tablespoon olive oil

Preheat broiler.

With a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding bitter white pith. Cut into slivers; set aside.

Peel and cut both grapefruit into segments; set aside. Squeeze membranes into small sauce pan. Add rosemary sprig; sugar; grapefruit zest, ½ cup water, and ½ teaspoon kosher salt. Boil 8-10 minutes, until syrupy.

Rub fillets with olive oil; season with salt and pepper. Broil until opaque throughout, 7 to 10 minutes.

When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish and serve.