Grouper with Silky Grapefruit Sauce

Servings

Serving size

4 ounces fish with sauce

COOKING TIME

30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Serve with Plain Mashed Potatoes or Jasmine Rice or Plain Mashed Potatoes – Low Sodium Version or Jasmine Rice – Low Sodium Version

AND

Serve with Shredded Brussels Sprouts or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Shredded Brussels Sprouts – Low Sodium Version

Serve with Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes

AND

Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Zucchini or Shredded Brussels Sprouts

Ingredients

1 fruit Pink grapefruit (sectioned and with inner skin around each section removed)

1 tsp. Lime zest (minced)

2 Tbsp White wine

2 tsp. Fresh oregano

1/4 tsp. Salt (divided)

2 tsp.. Unsalted butter

1 tsp. Olive oil

8 ounces Fresh grouper (2 4-ounce filets)

Instructions

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.

Serve this recipe with one of these starch side dishes.

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Mashed Potatoes

AND

Serve this recipe with one of these vegetable side dishes.

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Parmesan Zucchini

Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…

Shredded Brussels Sprouts

Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

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.

"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