Grapefruit and Fresh Fish Fillets with Avocado Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Salads

Grapefruit and Fresh Fish Fillets with Avocado

From Dorothy McNett's recipes at Citrus and fish is always a great combination, and the avocado balances the flavors and textures wonderfully!

1 pound local firm white fish (red snapper, cod, salmon, halibut, ...)
1 grapefruit
1/4 teaspoon freshly ground pepper
1/4 teaspoon fine sea salt
1 teaspoon balsamic vinegar

1/4 cup fresh orange juice (or more grapefruit juice)
1 tablespoon balsamic vinegar
1/3 cup extra virgin olive oil
sea salt
freshly ground peppercorns

fresh local salad greens (spinach, etc.)
1-2 avocado, sliced

Wash and pat the fish fillets dry and place in a flat dish. Wash the grapefruit. Zest the rind over the fish. Now cut it in half and squeeze the juice over the fish. Sprinkle with pepper, salt and the 1 teaspoon of balsamic. Swish to coat evenly. Set aside. Whisk the orange juice, 1 tablespoon balsamic vinegar, olive oil, salt and pepper in a glass measuring cup. Wash and dry the greens and refrigerate to chill. When ready to serve, heat stove top grill or large saute pan over medium heat. Add a little olive oil and cook fish about 3 minutes per side, or until it flakes easily with a fork. Toss greens and dressing together in large salad bowl. Place the salad on plates and arrange fish and the avocado slices over and around the greens. Serve!

Recipe created 2003-01-13.

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