I think I'm on a little bit of a fish kick, so feel free to browse other meat and vegetarian recipes if you're not totally in love with seafood. Although, just like most other recipes, the sauces and sides here can be used on almost any protein.
Oh, and California? Land of putting lackluster avocado that has likely been sliced and browning in lukewarm water on everything? Eat your heart out. This is what avocado is meant to be.
- 1/4 small onion, diced
- 1 garlic clove, minced
- 1 c. white wine
- 1 grapefruit
- 1 bay leaf
- 1 fish fillet, preferably cod, tilapia, swai or monkfish
- ½ avocado, sliced
- olive oil
In a pan large enough to accommodate the fish, heat 1 T. of olive oil. Add the onion, season with salt, and let it soften for 5-6 minutes. While the onion cooks, cut the ends off of the grapefruit so that it is flat on each end. Cut the skin away from the flesh, working from top to bottom around the grapefruit.
Add the garlic to the onion and stir for a minute longer. Hold the grapefruit over the pan and cut out the segments using a paring knife. Drop them into the pan. You basically cut down each side of the individual membranes to release the fruit. Once you have the grapefruit segments in the pan, squeeze all of the juice out of the remaining fruit into the pan.
Season with salt and pepper, then add in the wine and bay leaf. Slide the fish fillet into the liquid. Cook it for 5-6 minutes, turning once. Remove the fish and plate it.
Turn up the heat on the sauce and let it reduce by half. Spoon the grapefruit sauce over the fish and top with the avocado. Season the avocado with salt and pepper.