1/3 c. unsweetened grapefruit juice
1/2 tsp. ground cumin
1 garlic clove, minced
1/4 tsp. grated grapefruit peel
1/8 tsp. salt
1/8 tsp. pepper
dash-1/8 tsp. cayenne pepper
2 halibut fillets (6 oz. each)
1/2 c. canned black beans, rinsed and drained
1/3 c. chopped pink grapefruit sections
1/4 c. chopped red onion
1 T. minced fresh cilantro
1 to 2 tsp. chopped jalapeno pepper
2 tsp. butter

For marinade, in a small bowl combine the first seven ingredients. Set aside 1 T.. Place fish in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour. For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving. Drain and discard marinade. In a small skillet over medium heat, cook fish in butter for 4-5 minutes on each side of until fish flakes easily with a fork. Serve with salsa.