Cummulative Rating Servings
Makes 4 servings. Difficulty
Easy
Ingredients
For the sauce: 1/2 cup dry vermouth 1/4 cup fresh ruby red grapefruit juice (from 1/2 grapefruit) 2 Tablespoons fresh orange juice Juice from 1/2 lemon 2 Tablespoons white wine vinegar 2 Tablespoons minced shallot (about 1 large shallot) 2 teaspoons finely chopped Italian parsley stems 1 small white mushroom, chopped 1/2 teaspoon black peppercorns 1 bay leaf 3 Tablespoons cream 6 Tablespoons unsalted butter, cut into 1/2 inch cubes Salt to taste
For the fish: 2-4 talapia fillets (depending on their size - about 1-1/2 lbs total) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup gf flour 2 Tablespoons olive oil 1 teaspoon fresh chives, chopped
Directions
Make the sauce: Combine the vermouth, citrus juices, vinegar, shallot, parsely stems, mushroom, peppercorns and bay leaf in a 1-1/2 quart heavy saucepan. Bring to a boil over medium high heat until reduced to about 1/3 cup, about 15 minutes. Add the cream and boil until the liquid is reduced to about 1/3 cup again, about 1 minute. Reduce the heat to low and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has completely liquified. Remove from the heat and pour the sauce through a fine mesh sieve into a metal bowl, pressing on the solids to release any liquids. Discard the solids. Adjust seasonings to taste with salt. Set the metal bowl over a saucepan of hot water to keep warm.
Make the fish: Pat the talapia dry and season both sides with salt and freshly ground black pepper. Dredge the fish in the gf flour, shaking off the excess.
Heat the olive oil in a large non-stick skillet over medium high heat until hot but not smoking. Add the fish to the skillet (in 2 batches if necessary - don’t over crowd), turning over once, until golden and just cooked through, about 5 minutes. Transfer the fish to plates. Pool some of the prepared citrus sauce onto each dinner plate and top with the fish. Garnish with chopped chives. Serve immediately.
Tips
We used The Gluten Free Pantry’s French Bread & Pizza mix for the gf flour in this recipe (www.glutenfree.com).
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