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Fish with Grapefruit & Wine Sauce

Fish with Grapefruit & Wine Sauce

The sweet tangy taste of Ruby grapefruits is the perfect foil for delicate white fish. For this recipe, you can use tilapia, haddock, sole, or other mild fish. Whichever you use, the result will be a delicious boost of flavor and nutrition.
Course Main Course, Main Dish
Cuisine European

Ingredients
  

  • 1 pounds fish fillets
  • Salt to taste
  • Pepper to taste
  • 2 Ruby grapefruits
  • 1 tablespoons olive oil
  • 1 shallot minced
  • 1/4 cup red wine
  • 1 1/2 tablespoons honey
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 2 fresh thyme sprigs chopped

Instructions
 

  • Sprinkle the fish fillets with salt and pepper on both sides.
  • Place in a lightly greased baking dish, and bake in the oven at 375°F 15 to 20 minutes, or until the fish flakes easily.
  • While the fish is baking, take 1 of the grapefruits, and zest and juice it. Set the zest and juice aside for now.
  • With the second grapefruit, use a small, sharp knife to cut away the top and bottom. Now, cut away as much of the skin and white pith as you can.
  • Take the knife, and over a bowl, cut the flesh of the fruit out of the membrane, so that you have segments of flesh. Set aside for now.
  • Heat 1 tablespoon of olive oil in a skillet, and saute the shallots for 3 to 5 minutes, until softened.
  • Add the 1 tablespoon of butter to the skillet, along with the honey, and mix together.
  • Cook over a medium temperature for 2 to 3 minutes, and stir in the grapefruit juice and zest, wine, and thyme.
  • Simmer for 5 minutes, then stir in the cream.
  • Continue to simmer until reduced by about half.
  • Stir in the additional 1 tablespoon butter, and the grapefruit sections. Season with salt and pepper.
  • When the fish is ready, remove from the oven, and drizzle with sauce.
  • Serve immediately.
Keyword grapefruit
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