Grapefruit Avocado Salad & Seared Pacific Grouper with Grapefruit Couscous and Citrus Buerre Blanc
Enjoy this recipe highlighting "grapefruit." which is a plentiful find, here in sunny Arizona. When selecting grapefruit, look for heaviness of size, firm to the touch when gentle pressure is applied, and a subtly sweet aroma (at room temperature). Grapefruit are available all year, but are "in-season" winter through early spring.
Grapefruit Avocado Salad
Yields 4 Appetizer Salads
20 each – Grapefruit Segments
20 each – Slices Avocado
2 cups – Mixed Greens Salad Mix
1 Tbsp – Honey
Extra Honey for Drizzle
2 each – Limes
2 each – Lemons
¼ cup – Oil
Arrange the grapefruit sections and avocado slices on the plate in a circular pattern, alternating between the two.
In a blender add the tbsp of honey and the juice of the two limes. Let these two run in the blender for 1 minute prior to adding the oil.
Zest the two lemons and place in ice water to help curl.
In a bowl toss the mixed greens and dressing together.
Drizzle Honey over the top of the grapefruit and avocado, sprinkle with salt.
Place about a ¼ cup of lettuce on each plate directly in the center.
Garnish with the lemon zest.
Seared Pacific Grouper with Grapefruit Couscous and Citrus Buerre Blanc
Yields 4 Entrees
4, 6 oz portions or Grouper
1 cup – Israeli Couscous
½ Grapefruit – peeled, membrane removed, deseeded, diced
¼ cup – Grapefruit Juice
1 Tbsp – Brown Sugar
¼ cup – Heavy Cream
In a hot medium sauce pan, add 2 tbsp of oil and sauté the couscous till it turns a light brown color.
Add in your grapefruit pieces and brown sugar. Let the pan heat back up then add in the juice.
Once the couscous has absorbed the juice, add in the heavy cream and remove from heat. It should thicken the longer it sits.
In a hot sauté pan, add a touch of oil. Season the grouper with salt and pepper.
Place the fish in the pan and sear on each side for about 2 ½ minutes.
If needed place pan with fish in it, in the oven at 350 degrees till done to your liking.
2 each garlic cloves, chopped
1 each shallot, chopped
2 each thyme. sprigs
White wine, 1 oz
Cream, 8 oz
Butter, 16 oz
In a small sauce pan, add a touch of oil and sauté the garlic and shallots.
Add the lemon juice to deglaze the bottom of the pan, and let it reduce by half.
Add the wine and let it reduce by half again.
Toss in thyme and cream. Let this slowly simmer till it reduces by half again.
Dice butter in smaller cubes.
Remove pan from heat and whip in butter a few cubes at a time.
Strain the sauce thru a fine mesh strainer.