GRILLED FISH WITH CITRUS PEARL SAUCE
Yield: Makes 4 servings
Spark a conversation and ignite your guests' appetite with this delicate fish dinner. When you peel citrus fruit and remove the membranes, then break up the sections, you end up with juicy, translucent "pearls." This sweet and tart sauce gets a flavor boost by using both the pearls and juice.
Treat yourself to grilling year-round on a Jenn-AirŪ downdraft cooktop or slide-in range. Downdraft ventilation pulls the smoke and aromas out of the house so you and your guests can simply enjoy the meal.
Ingredients:
2 navel oranges
1 large grapefruit
1 lime
Four 6-ounce pompano, Spanish mackerel or halibut fillets, skin removed
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 tablespoon cold unsalted butter
Preparation:
Using a sharp knife, peel 1 of the oranges, removing all of the bitter white pith, then cut in between the membranes to release the sections. Using a fork, gently break up the sections into pearls; you will need 2 tablespoons. Repeat with 2 sections of the grapefruit to yield 2 tablespoons of pearls, and with the lime to yield 1 tablespoon of pearls. Juice the remaining orange and grapefruit to yield 1/2 cup each of juice.
In a small skillet, simmer the orange and grapefruit juices over moderately high heat until reduced by half, about 10 minutes.
Light a grill. Brush the fish with olive oil and season with salt and pepper. Grill over a hot fire until just cooked through, 3 minutes per side for pompano or mackerel, 5 minutes for halibut. Transfer to plates.
Bring the reduced juice to a boil and add the citrus pearls. Remove from the heat and whisk in the 1 tablespoon of olive oil, then the butter. Season with salt. Spoon over the fish and serve.
Recipe Source: Food and Wine
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