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.
SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC
Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley!
Provided by COOKGIRl
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
- In a large nonstick skillet over medium-high, heat the oil.
- Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
- Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
- Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
- Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.
Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 62.1, Sodium 595.5, Carbohydrate 17.3, Fiber 0.7, Sugar 6, Protein 23.9
BAKED FISH WITH TARRAGON
Make and share this Baked Fish With Tarragon recipe from Food.com.
Provided by Jessica Costello
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place lemon slices on bottom of large baking pan.
- Place fish on top of lemons.
- Pour melted butter over vish.
- Sprinkle with chives and tarragon.
- Cover with crushed crackers.
- Salt and pepper to taste.
- Bake for 20-30 minutes or until fish is done.
Nutrition Facts : Calories 207.6, Fat 13.1, SaturatedFat 7.6, Cholesterol 106.7, Sodium 164.3, Carbohydrate 0.6, Fiber 0.1, Protein 21.2
HALIBUT WITH GRAPEFRUIT BEURRE BLANC
Categories Fish Mushroom Sauté Valentine's Day Dinner Grapefruit Halibut Winter Anniversary Endive Party Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make beurre blanc:
- Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
- Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
- Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
- Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
- Cook fish and vegetables:
- Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
- Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
- Serve fish over mushrooms, topped with beurre blanc and zest.
FILLET OF FISH WITH GRAPEFRUIT
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 640 milligrams, Sugar 11 grams, TransFat 0 grams
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