This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Life is like a grapefruit. Well, it's sort of orangy-yellow and dimpled on the outside, wet and squidgy in the middle. It's got pips inside, too. Oh, and some people have a half a one for breakfast."
-Douglas Adams, Author
I have been thinking about this sauce for a long time. I wanted to capture the brightness of citrus but make the sauce as simple and fresh as possible. One secret for me was to cook the grapefruit with the lime zest only until it was lightly caramelized.
The second step was to add the fresh herbs and not really cook them but just blend them in so they scent the sauce. You could make other choices - basil, thyme or even rosemary. This is one recipe where the herbs must be fresh.
The sauce is a little tart, but a fish like grouper, halibut or cod will be sweet enough to offer the right balance of flavors.
Servings: 2 | Serving size: 4 ounces fish with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1||grapefruit (sectioned and with inner skin around each section removed)|
|1 tsp||lime zest|
|2 Tbsp||white wine|
|2 tsp||fresh oregano|
|1/4 tsp||salt (divided)|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
|2 4 ounce||grouper filets|
Place the grapefruit sections and lime sections in a small sauté pain over high heat. Cook for about 5 minutes, tossing frequently. As the grapefruit begins to caramelize remove from the heat.
Place the grapefruit in a blender or mini chopper.
Deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits in the bottom of the pan.
Add the wine to the blender with the oregano and puree. Force the sauce through a fine mesh strainer back into the sauté pan. Discard the solids left behind in the strainer.
Add 1/8 teaspoon salt, the pepper and butter to the sauce. Set the burner to low heat. Whisk to melt the butter.
Place a large skillet over high heat and add the olive oil. When the oil is hot, sprinkle the fish with the other 1/8 teaspoon salt and add to the pan. Sear and cook on each side for about 4 - 5 minutes. Serve topped with the grapefruit sauce.
Serving size: 4 ounces fish with sauce
|Calories 211||Calories from Fat 66|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 2g||7%|
|Vitamin A 8%||Vitamin C 68%|
|Calcium 6%||Iron 9%|
|Vitamin K 8 mcg||Potassium 745 mg|
|Magnesium 50 mg|