Orange Roughy with Grapefruit Vinaigrette

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This was inspired by recipes in The Best Light Recipe from the Editors of Cook's Illustrated.

I say inspired because it turned out well, but I didn't have what they called for in the recipe, so I used their proportions with some stuff I did have.

Grapefruit Vinaigrette
1 pink grapefruit
juice of one lime
1 shallot, minced
1 T extra-virgin olive oil
2 T basil, minced
1 t honey
1 t Dijon mustard
salt and pepper to taste

Peel the grapefruit, remove the pith, and cut away the flesh from the membrane. Squeeze the juice out of the membrane, and dice up the grapefruit flesh, and pour the juice and flesh into a bowl. Add the remaining ingredients and whisk together.

Orange Roughy

1 fillet Orange Roughy (enough for 2 servings)
1/4 c brown rice flour
salt and pepper
2 teaspoons canola oil

Pat the fish dry and salt and pepper the fillet.
Dredge in the flour, shaking off excess.

Heat oil in a non-stick pan until it just starts to smoke. Add the fish to the pan. Cook 2-3 min each side, depending on the thickness of the fish. You are aiming for golden brown and delicious.

Move to a platter and add some of the Grapefruit Vinaigrette.

I made a salad of bibb lettuce, blueberries and avocado and passed the rest of the sauce with the salad.

Husband gave it 4/5 stars, because the salad needed something more, but it's definitely a do-again!

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This page contains a single entry by adnohr published on July 11, 2006 6:45 PM.

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