This easy summer salad, chockfull of juicy citrus and bite-sized Pacific Halibut Quick Cuts, is the perfect juxtaposition of fresh acidity, zingy ginger, and intense umami richness. It's a luxurious lunch that's so simple and quick to make that it'll give even beginner cooks the confidence of a master chef.
Broiling the Pacific halibut is a hands-off way to prepare bite-sized cuts of this fish. No flipping required — and the pieces are cooked in just 3 minutes. Miso butter, generously smeared on top of the fish, broils up beautifully into a caramelized crust that complements that mild taste of Pacific halibut. Pleasantly bitter citruses like blood orange and grapefruit are a delicious contrast to the savory flavor of miso. If you can't find blood oranges, it's okay to use regular ones.
One chef's note: The grapefruit needs to be supremed — that is, prepared so that it is removed of any peel, pith, and skin so that just the sweet, juicy segments are left. If you're not sure how to do this, check out Martha Stewart's step-by-step guide for how to supreme citrus.
A punchy ginger dressing dresses a bed of crisp salad greens, adding complementary texture to the tender fish and morsels of citrus. You can use a storebought dressing as a shortcut, but if you have a mini food processor, it's just as easy to make your own with a carrot, rice wine vinegar, a squeeze of lemon juice, extra virgin olive oil, honey, and a touch of dijon mustard. And lots of ginger, of course.
