Serves 4 Difficulty
For sauce: 1 small pink grapefruit 1-1/2 cups dry white wine 2-1/2 Tablespoons mirin 2 Tablespoons orange juice 2 Tablespoons cream 1 Tablespoon rice vinegar 1 Tablespoon softened butter 6 Tablespoons cold butter, cut into slices 1 Tablespoon gf flour 3 Tablespoons fresh parsley, chopped Kosher salt Fresh ground pepper
For fish: 1/4 cup fennel seeds, toasted 1/4 cup gf flour 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 4 snapper filets, skinned 2 Tablespoons vegetable oil
For sauce: Grate 1 teaspoon of zest from grapefruit and set aside. Squeeze juice from grapefruit to make 2/3 cup.
In a small saucepan bring wine, grapefruit juice, mirin, orange juice, cream and vinegar to a boil over high heat.
In a small bowl mix flour and 1 tablespoon softened butter together and add about one quarter cup of wine mixture to flour paste. Stir to blend, then add to saucepan of wine mixture. Reduce heat to medium and cook until sauce is reduced to 3/4 cup. Stir in grapefruit zest, remove from heat and set aside.
For fish: In a shallow plate, blend fennel, flour, salt and pepper. Dredge filets with flour mixture, coating on both sides.
Heat a large, heavy skillet over medium-high heat and add oil. When oil is hot, add filets and cook until both sides are browned. Remove from pan and keep warm.
To finish sauce; return it to a simmer, then remove from heat. Whisk in cold butter, 1 tablespoon at a time. Stir in parsley and season to taste with salt and pepper.
To serve, spoon sauce over snapper filets and serve immediately.