Orange Roughy Fillets with Sweet-Sour Grapefruit Sauce

Name: Orange Roughy Fillets with Sweet-Sour Grapefruit Sauce
Cuisine: France
Ingredients: Salt; ½ teaspoon brown sugar; ¼ cup unsalted butter or 3 tablespoons unsaturated oil of your choice plus ½ tablespoon for greasing the pan; Pepper from the mill; 2 grapefruit; 1 lime; 1 Valencia orange; 2 tablespoons chopped cilantro leaves; ¼ cup unsalted butter or 3 tablespoons unsaturated oil of your choice plus ½ tablespoon for greasing the pan; 4 orange roughy fillets (about 1 pound)

Preparation info

FFR to FCR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If butter is not on your list of indulgences, you can use the oil of your choice instead; pistachio oil is particularly delicious, so are oregano and cilantro oils. As a vegetable garnish, consider some fresh snap or snow peas quickly stir-fried while the fish cooks.

Ingredients

2 grapefruit
1 Valencia orange
1 lime
½

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Lift enough of the rind without any pith from each type of fruit to obtain three strips 2 x ½ inch. Cut into superfine 1/16-inch-wide julienne; blanch 1 minute in boiling water. Drain and set aside for later use.

Grate ¼ teaspoon of each type of rind remaining on the fruit and place in a small, heavy, nonreactive saucepan. Juice all the fruit and strain the juices over the grated rinds.