Remove Fresh Cilantro (0.25 ounce) leaves from the stems and roughly chop leaves. Place in a medium bowl. Cut Jalapeño Pepper (1) in half lengthwise, discard seeds and stem, and mince. Add to bowl with cilantro.
Slice off the top and bottom of the Grapefruit (1) and discard. Using even, downward strokes, slice the rind away from the flesh and discard the rind. Remove any remaining white pith and cut between the membranes to segment the fruit. Cut into half inch pieces and add to bowl.
Slice through the Avocado (1) lengthwise around the pit and twist the two halves apart. Remove the pit by carefully whacking your knife into it and then twist the knife to pull out the pit.
Use your knife's tip to score the avocado flesh without piercing the skin, making squares. Scoop into the medium bowl.
Cut Lime (1) in half. Slice one half into four wedges and set aside. Juice the other half of the lime and add to the bowl with the cilantro, jalapeno, grapefruit, and avocado. Add Salt (1/4 teaspoon) and gently stir to combine.
Pat dry Halibut Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Slice each fillet in half lengthwise yielding a total of four fillets.
In a large saute pan over medium high heat, add Olive Oil (1 teaspoon). Sear fish on one side for two minutes.
Turn fish over and cook for another two minutes.
In a small saute pan over high heat, add White Corn Tortilla (4) one at a time. Cook on each side for thirty seconds until very hot. Wrap the tortillas in foil and set aside for plating.
Place two tortillas side by side on each of two plates with sides touching, facing upwards. Place one halibut fillet on each tortilla and break it into several smaller pieces using a fork. Top with grapefruit salsa and Red Cabbage (2 ounce).