Fillet Of Fish With Grapefruit Recipes

TILAPIA WITH GRAPEFRUIT SALSA

Steps:

• For marinade, in a small bowl, combine the first seven ingredients. Set aside 1 tablespoon. Place tilapia in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour., For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving. , Drain and discard marinade. In a small skillet over medium heat, cook tilapia in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

CURRIED FISH WITH BANANAS

Steps:

• Cut the fish fillets in half crosswise and slice the bananas into pieces that closely match size of the fish (see photo).
• Thoroughly combine the flour, 1 teaspoon of the curry powder, 1 teaspoon of salt and a few grinds of black pepper and spread the mixture on a plate or sheet of wax paper.
• Lightly press the fish fillets into the flour mixture, shake off the excess and set aside in a single layer.
• Heat 2 tablespoons of the butter in a large frying pan over medium heat.
• Once the butter melts, add the remaining 1/2 teaspoon of curry powder, swirl the pan to coat and add the bananas, cut side down.
• Sauté the bananas until lightly caramelized, 1 to 1-1/2 minutes per side (don't overcook). Season with a pinch of salt and transfer to a serving platter.
• Return the pan to the stove, increase the heat slightly and add 2 more tablespoons of butter. Once the butter has melted, swirl the pan to coat.
• As soon as the butter starts to sizzle, add the fish fillets and cook for 1-1/2 to 2 minutes on the first side.
• Carefully turn the fillets over and continue cooking until the fish flakes easily, 1 to 1-1/2 minutes longer. Arrange the fish fillets on top of the plated bananas.
• Working quickly, add the remaining tablespoon of butter to the pan. Once the butter melts, add the grapefruit juice and heat until bubbly, about 1 minute.
• Spoon the pan sauce over the fish, garnish with chopped cilantro and serve immediately.

PAN FRIED FISH WITH CITRUS BUTTER SAUCE

Steps:

• Combine wine, grapefruit juice, orange juice, lemon juice, vinegar, shallots, and bay leaf in a small saucepan. Boil mixture over medium-high heat until it is reduced to about 1/3 cup, 15-20 minutes. Add cream and boil until mixture is reduced to 1/3 cup again, 1-3 minutes. Discard the bay leaf.
• Reduce heat to low and whisk in butter 1 piece at a time, adding the next piece of butter before the previous one has completely melted. Lift pan off heat as necessary to keep sauce from getting too hot if butter begins to melt too quickly and the sauce separates. Once all the butter is mixed in, stir in parsley. Season the sauce with salt and pepper to taste. Set the pan over a saucepan of warm water, stirring occasionally, to keep the sauce warm while cooking the fish. Don't let the sauce get too hot.
• Make the egg batter by whisking together the eggs, milk, and a pinch of salt in a cake pan or pie plate. Set aside.
• Pat fish fillets dry with paper towels and season on both sides with salt and pepper. Put the flour on a plate. Coat each fillet lightly with flour on both sides, shaking off any excess flour. Then submerge the fish fillets in the egg batter. Turn the fish to coat both sides evenly.
• Pour about 1/4 inch oil into a large non-stick skillet. Heat oil over medium-high heat. When oil is shimmering, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off, and carefully add fillets to skillet. Cook, until golden brown and crisp on the underside, about 5-7 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 5 minutes more depending on the thickness of the fillet. Drain fish fillets on paper towels. To serve, place a fillet on a plate and spoon some of the citrus butter sauce over the fish.

FILLET OF FISH WITH GRAPEFRUIT

Steps:

• Preheat the broiler to high.
• Cut each fillet crosswise in half. Arrange the fish halves close together in one layer in a rimmed baking dish.
• Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
• Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
• Drain the fish fillets. Arrange them on a baking sheet, and rub with oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Leave the broiler door slightly ajar. Broil the fish for 4 to 5 minutes.
• Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.

GRAPEFRUIT AND HONEY SALMON

Steps:

• Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
• Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
• Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
• Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC

Steps:

• Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
• Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.