Sautéed Fluke With Grapefruit Vinaigrette Recipes

GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane. Set the segments aside and squeeze the remaining juice from the membrane into the bowl. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
• Lightly season the fluke on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large nonstick skillet. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute. Flip and cook for 30 more seconds. Transfer the skillet to the oven and cook for about 2 minutes. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
• To serve, warm the vinaigrette over medium-low heat. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through. Lay a handful of frisee on each plate, followed by a piece of fish. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

SAUTéED SALMON WITH CITRUS SALSA

Steps:

• Heat a nonstick skillet over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle fillets evenly with 1/4 teaspoon salt and pepper. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
• Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, grapefruit sections, and remaining ingredients in a bowl; toss. Spoon grapefruit mixture evenly over fillets.

GRAPEFRUIT VINAIGRETTE

Steps:

• To make the vinaigrette, place all the ingredients in a jar. Cover and shake well.
• Refrigerate until needed.

FLOUNDER WITH PINK GRAPEFRUIT

Steps:

• Peel grapefruit, removing all white pith. Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them. Reserve two tablespoons of the juice in the bowl. Set the segments and juice aside.
• Season the flour with salt and pepper (to taste) and spread it on a plate.
• Dip fish fillets into the four, dusting off any excess.
• Heat two tablespoons butter in a large non-stick skillet. Saute flounder about three minutes a side, until cooked through and lightly browned. If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
• Remove flounder from pan and put on a warm plate. Add remaining butter and the shallots to pan and saute a few minutes.
• Add the grapefruit segments, juice and vinegar and bring to a simmer.
• Season to taste with salt and pepper.
• Spoon the sauce over the fish, sprinkle with cilantro and serve.