Sautéed Fluke With Grapefruit Vinaigrette Recipes

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GRAPEFRUIT VINAIGRETTE



Grapefruit Vinaigrette image

A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.

Provided by BrieanneM

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 5

½ cup freshly squeezed grapefruit juice
¼ cup vegetable oil
1 teaspoon white sugar
½ teaspoon dry mustard
salt and ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g

SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE



Sautéed Fluke With Grapefruit Vinaigrette image

Provided by Roy Blount Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 teaspoon harissa paste
1 1/4-inch piece of ginger, peeled and grated
1/2 clove garlic, finely chopped
1 red or pink grapefruit, peeled, white pith removed
4 6-ounce fluke fillets
Salt and freshly ground pepper
2 tablespoons canola oil
1 teaspoon thinly sliced mint
1/4 teaspoon chopped rosemary
4 ounces frisée, white and light green parts only (about 3 cups)

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.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 956 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE



Sauteed Leafy Greens With Grapefruit Vinaigrette image

Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

Provided by Sharon123

Categories     Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus
1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil
1/2 teaspoon dried rosemary
1 tablespoon pure maple syrup
1 medium grapefruit (to make 1/2 cup fresh juice)
2 teaspoons grapefruit peel, finely grated
3 tablespoons fresh lemon juice
2 large garlic cloves, chopped (divided)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)
1/3 cup dried fig, thinly sliced

Steps:

  • Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
  • In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
  • Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
  • Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC



Sauteed Flounder With Red Grapefruit Beurre Blanc image

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

1/3 cup unbleached white flour
3/4 teaspoon salt (to taste)
ground black pepper, to taste
1 lb flounder or 1 lb sole fillet
1 tablespoon extra virgin olive oil
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup red grapefruit juice, freshly squeezed
1 tablespoon Dijon mustard
1 tablespoon butter
3 tablespoons finely chopped fresh tarragon (fresh!)

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

WINTER GREENS WITH GRAPEFRUIT VINAIGRETTE



Winter Greens with Grapefruit Vinaigrette image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Grapefruit     Arugula     Healthy     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 tablespoons freshly squeezed grapefruit juice
1 tablespoon white wine vinegar
1/4 cup olive oil (preferably extra-virgin)
4 cups fresh arugula
4 cups bite-size pieces of frisée or chicory

Steps:

  • Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

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