Nearly Naked Fluke With Grapefruit Recipes

NEARLY NAKED FLUKE WITH GRAPEFRUIT

Steps:

• Slice all peel and pith from grapefruits. Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife. Place segments in another bowl. Squeeze membranes well over bowl of juice and stir in vinegar. Add 2 tablespoons of the mixture to grapefruit segments.
• Cut each fluke fillet in half lengthwise, along the dark seam. Holding a sharp knife at an angle, cut each strip into 6 equal pieces. Place in bowl of juice and marinate 15 minutes.
• Add radish slices and chives to grapefruit segments and stir gently. Fold in 1 1/2 tablespoons olive oil. Season lightly with sea salt.
• Toss fluke with about 1/2 teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center. Season with a little more sea salt. Pile grapefruit and radish salad in middle. Scatter pink peppercorns over fish, drizzle with remaining oil and serve.

FRESH GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

27 WAYS TO COOK WITH GRAPEFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grapefruit recipe in 30 minutes or less!

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.

CITRUS-MARINATED FLUKE WITH GINGER CRACKLINGS

Steps:

• Bring a small pot of water to a boil and add ginger. Let simmer for 20 seconds, then strain. Repeat twice more; set aside ginger.
• In same pot, combine sugar with 1/2 cup water and bring to a simmer. Cook, stirring, until sugar dissolves. Add ginger and simmer for 5 minutes. Drain and spread ginger slices on paper towels to dry slightly.
• Heat 2 inches of oil in a saucepan or deep skillet until hot but not smoking. Add ginger and fry until crisp, about 2 minutes. Use a slotted spoon to transfer ginger slices to parchment paper or paper towels to cool.
• Slice ends off one of the grapefruits and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Halve and juice other grapefruit.
• Place fluke in a nonreactive bowl and season with salt and pepper. Pour in grapefruit juice and let marinate for 5 to 10 minutes.
• To serve, arrange fluke slices and grapefruit segments on 4 chilled plates. Top with piquillo pepper. Drizzle with olive oil and sprinkle with sea salt. Garnish with cilantro and ginger slices and serve immediately.

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.

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC

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.