Fish with Grapefruit & Wine Sauce

Fish with Grapefruit & Wine Sauce

The sweet tangy taste of Limoneira® 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


  • 1 pounds fish fillets
  • Salt to taste
  • Pepper to taste
  • 2 Limoneira® 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


  • 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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