Pangasius fillets with maple syrup and grapefruit
Prep 5 MinutesCook 15 MinutesMakes 4 servings
Featured product8071639 Pangasius, Fillet, IQF 3-5 oz. 10% 1/15lb.
Ingredients
- 2 Tbsp. (30 mL) extra virgin olive oil
- 1 Tbsp. (15 mL) butter
- 4 fresh pangasius fillets
- Salt and freshly ground pepper to taste
- 1 shallot, finely chopped
- 3/4 cup (190 mL) pink grapefruit juice
- 1/3 cup (80 mL) Maple syrup
- 1 Tbsp. (15 mL) flour
- 2 Tbsp. (30 mL) butter
- skinless pink grapefruit segments
- bits of chive
Directions
- In a frying pan, heat the oil and melt the butter over medium-high heat. Sear the fish fillets on each side, season, set aside and keep warm.
- In the same pan, brown the shallot in the remaining fat. Deglaze the pan with the grapefruit juice and reduce the volume by a quarter. Add the maple syrup and bring to a boil.
- Meanwhile, mix the flour with the butter to make a smooth paste. Add it to the sauce and whisk over simmering heat until the sauce thickens.
- Place the fillets in the sauce and finish cooking the fillets in the sauce until it nicely coats the fillets.
- Garnish with the grapefruit segments and scattered bits of chive.