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Jean Allsopp Photo by: Jean Allsopp

Sole with Grapefruit-Thyme Butter

Master a savory reduction that pairs well with mild fillets. Pink grapefruit juice adds tart flavor to a rich sauce of white wine, fresh ginger, and thyme. Mix in sections at the end to add body to the reduction and make sure to get a piece with each bite of fish to enjoy top flavor.

Coastal Living JANUARY 2007

  • Yield: Makes 3 to 4 servings

Ingredients

  • 2 pink grapefruit
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 (3- to 4-ounce) sole fillets
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chopped fresh thyme
  • 6 tablespoons butter, cut into pieces

Preparation

Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.

Heat oil and 1 tablespoon butter in a large skillet over medium heat. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done. Transfer to a plate, cover, and keep warm.

Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper. Serve fillets topped with Grapefruit-Thyme Butter.

Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.

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Sole with Grapefruit-Thyme Butter recipe

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