Add the wine, drained peppercorns and sugar to taste. The tart sweetness of the grapefruit combined with cream and butter makes an unctuous sauce for simply prepared fish. Remove each segment and discard the rest. The strikingly pink sauce of our baked halibut dish contrasts with the white flesh of the fish for an artful plate -- and it’s easy to make. Sauce 1 tablespoon finely chopped fresh parsley 2 tablespoons extra virgin olive oil 50g butter 2 tablespoons capers 2 grapefruit. 1/2 Onion, small. In Season: Grapefruit-growing season lasts from October through May. Juice the other grapefruit and set aside. Preheat the oven to 375 degrees F. In a bowl, combine the zests, breadcrumbs, butter, shallots, salt, pepper, and sugar, and mix well. 1 Pink grapefruit. In a saucepan, heat the oil over medium heat. 2 Bay leaves. Transfer the pan to oven and bake for 3 – 6 minutes, depends on the thickness of the fish and desired doneness. Hello everyone, welcome to a new recipe for fish overs, it’s the Roasted Salmon with Shallot-Grapefruit Sauce. Grapefruit Basics. It's a very good, delicate sauce and very easy & quick to make. If you can’t buy halibut, use any firm white fish. Pour over the grapefruit cream sauce… What to Look For: Grapefruit comes in white, pink, and red varieties. Although most commercial preparations contain a dizzying number of hard-to-pronounce ingredients, ponzu is very easy to make at home and all the more delicious! Use a very sharp knife to remove each grapefruit segment from its membrane. Put the grapefruit segments into the sauce. 3 tbsp Wine vinegar. Condiments. Cook fish for 15 to 20 minutes until cooked through (cooking time will vary based on thickness of fish). The sauce would be great with any type of white fish, scallops and even shrimp. Pacific cod Kosher salt and black pepper to season Canola oil for frying fish, melted. Stir in chopped grapefruit and season with salt and pepper. Make grapefruit mayo-ponzu. While the fish is cooking, prepare the sauce. Grapefruit keeps well in cold storage, so it can be found in supermarkets year-round. Produce. The sticky Grapefruit and Honey Glaze brings a lovely sweetness. Prepare the sauce first and hold it hot over a double-boiler while searing the fish. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water. Instructions. Place the grapefruit in a blender or mini chopper. Use as marinade for fish, poultry, or meats; refrigerate while marinating. Serve with jasmine rice and drizzle with remaining sauce. I served the sauce with sauteed Orange Roughy, white rice (which was delicious with the sauce) and roasted aspargus. Use it as a dipping sauce for fish or meats, drizzle it over warm vegetables or mix it into salad dressings. 3 sprigs Thyme, fresh. Grapefruit Butter Sauce. Time: 35 mins Servings: 4 Calories per serving:345 Ingredients: Salmon fillets, 6 ounces each, skinless- 4 Ruby Red Grapefruits- 2 Shallots, minced- 1 tbsp Basil leaves, thinly sliced- 2 tbsps […] To make citrus salsa: Remove the peel and white pith of the grapefruit. Use it in a thick spread over your fish, or use it as a dipping sauce during parties, pink grapefruit hollandaise is sure to be a hit at every occasion. 1 batch Hollandaise sauce. Grapefruit Butter Sauce; 4 1/4-inch slices fresh orange; 4 1/4-inch slices fresh lime; 4 1/4-inch slices fresh lemon; Directions. Ponzu (ポン酢) is a Japanese citrus-based sauce that blends salty, tart, umami and sweet in a single, versatile condiment. There is something about citrus and fish that makes them a perfect pair. Place the remaining grapefruit in a blender or mini-chopper. Oils & Vinegars. Add the wine to the blender with the oregano and puree. Deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits in the bottom of the pan. Add fish, skin-side down. For Lemony Tempura Fish 2 large Lemons 1 large Egg 4 Tbl Cold water 4 Tbl All-purpose flour 2 Tbl Cornstarch 1 lb. Add 1/4 cup grapefruit juice and 2 tbsp butter and cook for another 3-5 minutes, until sauce has reduced and butter has started to brown. Grapefruit juice can range from very tart to sweet, so taste the sauce after it has reduced and add more honey if it is too tart for you. Cut the bottom and top off one of the grapefruits. Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Return to the boil briefly. 146 . Stand it on one end and cut down to remove the woolly white pith and peel. This combination is unbelievable! Put the grapefruit juice into a pan and bring to the boil. Here, grapefruit replaces lemon, making a less acidic combination that goes well with the halibut steaks. Meanwhile, cut off the top and bottom of the grapefruit and orange, then remove the pith and peel of each by standing the fruit on one of its cut ends; follow the curve of the fruit with your knife, slicing downward around the fruit. Turns an everyday meal into something special. Grapefruit salsa adds a bit of tang. Poached salmon with pink grapefruit & basil sauce. Stir in the yogurt and cream; allow liquid to reduce and thicken, stirring constantly. Cut the segments in half and set aside. Serve alongside your favorite vegetable (I like some gently sautéed spinach with garlic – … Pour the juices into a saucepan, add the cream and whisk lightly. Gordon Ramsay helps you to prepare a wonderfully chic poached salmon dinner dish. Transfer the fish balls onto warmed plates, arranging the grapefruit quarters around them. Stuff each fish with a slice of orange, lime and lemon. Farm-raised tilapia has many things going for it: it’s widely available, reasonably priced and is usually sustainably raised. Transfer to the stove top (off the heat); cover to keep warm if the fish is done before the sauce is ready. Set aside. Flip fish and cook for an additional 1–2 minutes, until fish flakes easily. Add lemon juice and season with salt. Blend until smooth. Here I've used black cod, but salmon or monkfish would be good as well. Deglaze the pan with the white wine and the reserved grapefruit juice. Remove from heat and spoon over scallops. Preparation Tips For Hollandaise Sauce. Serve warm or cold garnished with mint. Cook fish for 3–5 minutes until skin is crisp and releases easily from the grill. Line 15x10x1-inch baking pan with foil. This is one of my series video " All About Sauces" for how to make a classic French style fish with Lemon Beurré Blanc sauce (a cream based lemon sauce). Bring grapefruit juice, water, and salt and pepper to taste to boil in covered 9-inch heavy non-aluminum skillet. This grapefruit sauce is very close to what I had. 4 Salmon. For this aesthetically stunning sea trout recipe, Shaun Rankin breaks down the art of creating a sabayon so you can use this chef’s technique at home to create a light and zesty sauce. Squeeze the rest of the grapefruit. Remove from oven. Method: Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Season the flesh side of the pompano with the Essence. Use a whisk and scrape the bottom of the pan until the sauce is well blended. Add the sauce to the blender with the grapefruit. While the salmon is cooking, get back to the sauce. 8 Basil, large leaves fresh. Fry monkfish in small amount of olive oil until just cooked. (If it sticks, give it another minute before turning.) Keep sauce warm. While fish is cooking, prepare the citrus salsa. In a nonreactive bowl, mix together the grapefruit juice, lime juice, wine vinegar, light soy sauce, ginger, basil, thyme, and dill. Using attractive grilled sea trout steaks and a garnish of pink grapefruit segments, this is a classy seafood dish to serve to guests. Reduce heat to medium-low and add fish. I knew that I wanted to make a baked cod recipe with bright citrus flavor. As the grapefruit begins to caramelize remove from the heat. In a bowl, whisk together mayonnaise and yogurt. 8 ingredients. Do not let boil or the yogurt will curdle. Place the sauce in a small sauce pan over low heat. Pour 1/4 cup of the dressing on prepared pan; place in oven 5 min. Definitely will make again. Remove fish from the oven and use a fork to break fillets into smaller pieces. Recipe by bbcgoodfood. The Cod is flaky and baked to perfection. I eat grapefruit every day. Add the remaining grapefruit juice, 1/2 cup of the grapefruit pieces, the dill, zest, salt and pepper; simmer 10 minutes. Add the grapefruit segments and basil. Remove fish balls from the oven and keep warm. Immediately place salmon, skin-side up, … Cook fish and vegetables: Preheat oven to 250°F. to heat. Fish is often served with a lemon and caper butter sauce. Flip the fish with a spatula. Place the sambal, sugar, fish sauce, and shrimp paste in a small bowl and use a fork to mash and combine. Quickly mix everything together. Beurre blanc is a classic French sauce which means white butter. Grapefruit. Heat gently until thickened. Low fat hollandaise sauce is always assumed to be difficult to make type of dish that should be left to the experts. So I went with my favorite fish and citrus. Seafood. Mix the cornflour smoothly with the orange juice and stir into the grapefruit juice.