Name: Grapefruit-Lime Vinaigrette with Mint and Chives
Total time: 10 min
Ingredients: 2 tablespoons grapefruit juice from 1/2 pink grapefruit, remaining half cut into sections for serving; 2 tablespoons lime juice from 1 to 2 limes; 1 medium shallot , minced (about 3 tablespoons); 1 teaspoon honey; 6 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh chives

Why This Recipe Works

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

Before You Begin

Make sure to remove all white pith and membranes from grapefruit sections destined for garnishing the fish.

Instructions

Combine grapefruit and lime juices, shallot, and honey in medium bowl. Whisking constantly, gradually add olive oil; add mint and chives and season to taste with salt and pepper. Set aside while cooking fish.

To serve, whisk vinaigrette to recombine; drizzle vinaigrette over fish fillets and serve immediately with grapefruit sections.