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Sautéed Sole with Grapefruit Though this dish was originally conceived for sole, any mild white-fleshed fish will do. The sauce would also stand up to a more robust fish as well. Makes 2 servings. |
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Ingredients: 1 grapefruit 1 tablespoon butter 2 sole fillets, about 5 or 6 ounces each Kosher salt, freshly ground black pepper, and cayenne pepper to taste 2 tablespoons shallots, minced 3 tablespoons chopped red bell pepper 2 tablespoons grapefruit juice 2 tablespoons orange juice 1 tablespoon chopped cilantro | |
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Instructions: 1. Peel and section grapefruit as in Drunken Oranges. Save the juice that accumulates and add to the orange and grapefruit juice. 2. Put butter in a nonstick skillet over medium heat. Season sole with salt, black pepper, and cayenne pepper to taste. Add sole and cook about 3 minutes on each side, turning carefully. Remove when springy to the touch and keep warm. 3. Add shallots and bell pepper and cook until shallots soften, about 3 minutes. Add grapefruit sections and both juices. Bring to a boil and let reduce for a minute or two. Pour over fish and sprinkle with cilantro. |
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