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Halibut with Grapefruit, Parsley and Fennel

Halibut, which grows very large, is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Fennel is a natural choice for fish and when paired with citrus, gets even better.

By williamssonoma · From Open Recipes · 6 ingredients
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Why it works: Grapefruit and fennel share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 18 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

The recipe

Serves 4.

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Grapefruit + fenneltop 3% of all pairs
    Aroma overlapstrong
    Mentioned together18 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + fenneltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together625 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together8,668 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Fennel + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,216 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs