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Grilled Fish with Citrus Pearl Sauce

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  • Servings: 4

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.




slideshow Amazing Seafood Recipes


KEY: Spring, Winter, Grilling/Barbecuing, Fast, Healthy, Staff Favorites, Dinner

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  • 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

How to make this recipe

  1. 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.
  2. In a small skillet, simmer the orange and grapefruit juices over moderately high heat until reduced by half, about 10 minutes.
  3. 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.
  4. 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.


One Serving 300 cal, 10 gm fat, 2.8 gm saturated fat, 15 gm carb, 3 gm fiber.

Contributed By Published January 2005

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