Fillet of Fish With Grapefruit
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2skinless, boneless fillets of fish such as cod, red snapper or tilefish, about 2¼ pounds total weight
- 1teaspoon ground coriander
- ½cup fresh grapefruit juice
- Salt to taste if desired Freshly ground pepper to taste
- 2grapefruit
- 2tablespoons olive oil
- Maitre d'hotel butter (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
233 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 22 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the broiler to high.
- Step 2
Cut each fillet crosswise in half. Arrange the fish halves close together in one layer in a rimmed baking dish.
- Step 3
Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
- Step 4
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.
- Step 5
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.
- Step 6
Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.
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Gaby
Made this with trout and it was really tasty. Next time I'll try it with red snapper.
beth
thoroughly enjoyed this recipe. I broiled the fish (tilapia) in some of the grapefruit marinade rather than toss out all the liquid. the Maitre d'hotel butter makes the dish along with fresh grapefruit sections.
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