Fresh Fish with a Basil-Grapefruit Twist

I dedicate the following recipe to all you girls and guys who live alone and limit yourselves to frozen dinners. Too lazy to cook? Th...





I dedicate the following recipe to all you girls and guys who live alone and limit yourselves to frozen dinners. Too lazy to cook? This meal requires minimal effort and few ingredients. No excuses! It's time to treat yourself to a light, fresh white fish with a citrus-herb vinaigrette. If you score a date, just double the recipe and uncork a bottle of fruity white wine. This is one summer supper that's perfect for fall...and for falling in love. 

Orange roughy, my favorite fish, doesn't bear much significance to its name; it has a white flesh with a soft texture and buttery, clean flavor. Each filet has only 80 calories and 1 gram of fat, so it's perfect if you're watching your figure.

I start by grilling an orange roughy filet on my mini indoor grill then dressing it with my special vinaigrette. You'll be amazed at how easy this is.

Here's what you need:
  • 1 orange roughy filet (if you can't find orange roughy, cod is a good substitute)
  • 1 handful fresh basil leaves
  • juice and flesh of 1/2 grapefruit (save the other half for garnishing) 
  • extra virgin olive oil
  • sea salt
  • fresh black pepper

Here's what you do:

Grill your orange roughy filet on your mini indoor grill (such as a George Foreman grill) for about five minutes (if frozen, cook until fish is firm to the touch and slightly golden on the outside. Don't have a grill? Brush the fish with olive oil and bake it in the oven at 450° for 8-10 minutes. Top with grapefruit-basil vinaigrette (see below).

Grapefruit-basil vinaigrette:

In a blender, food processor or mini chopper, pulverize the basil leaves with the grapefruit juice, about 2 tablespoons olive oil, salt and pepper. If you want a thinner vinaigrette, add more grapefruit juice and a bit more olive oil. Simply drizzle the vinaigrette over the fish and garnish with some more fresh basil. You can serve this over a bed of fresh spinach or arugula, but it's good enough to plate on its own.

Once you make this dish, you'll never cop out with a Cup O' Noodles again.






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...BUT AT LEAST MY HAIR STILL LOOKS GREAT!
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