Okay, so I got a new, wonderful camera for Christmas and I’m still trying to figure things out. I can’t seem to get a good white balance in my dim-as-all-hell kitchen. I figured, eh, I’ll just fix it in Photoshop. Unfortunately, I had a heck of time getting them to the right color, so all my photos look vaguely retro. I wish it was intended, but it’s not.
One of my New Year’s resolutions was to eat more fish. For some reason I always shove fish to the back of the recipe line. This recipe was a huge hit, and I’m already planning on making fish again to use up the leftover beurre blanc, so I’m succeeding at that resolution just nicely! The beurre blanc makes use of in season grapefruit, which seems to be on sale at at least one grocery store every week, so take advantage. The original recipe called for endive and shiitake mushrooms. I just used regular white mushrooms that were on sale, and I forgot to get endive. I used up some leftover greens that I had in the fridge along with this, so feel free to either do that or try sautéing some endive.
The fish doesn’t look too nice in my pictures because the pan wasn’t adequately heated up so the fish stuck a bit. The crusty fish bits left in the pan made a really good topping, though, so that was a bonus! The beurre blanc sauce is moderately tricky in that you want to make sure it doesn’t get hot enough to separate, but other than that this whole recipe is really simple and quick. You can get started on the sauce first and while the non-butter part of the sauce is reducing you can prep the mushrooms and fish. The fish cooks so quickly that you can finish the mushrooms, set them aside and then start the fish and still have the mushrooms be warm when you’re ready to serve.
2 grapefruit (color of your choice)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, cut into tablespoon pieces
1. Grate the zest from one of the grapefruit, to get a couple teaspoons of it. Set aside for garnish. Squeeze 1/2 cup juice from grapefruit. With any remaining grapefruit, chop into small pieces and set aside.
2. In a small saucepan, add grapefruit juice, wine, shallot, and vinegar. Boil at medium high heat until reduced to a couple tablespoons.
3. Lower heat to low and add in the butter chunks one by one, adding the next when the previous is not fully melted. If you’re using an electric stove, you’ll want to raise the saucepan off of the burner occasionally to make sure it’s not too hot, otherwise the butter could separate. I had it hovering above the burner for most of the time to be safe.
4. When the sauce is all set, stir in the grapefruit chunks and salt and pepper to taste. Keep it off to the side until you’re ready to use. If your kitchen is kind of cold, you can put the saucepan over a bowl of warm water to make sure the sauce stays warm and liquid.
4 tilapia fillets
3 tablespoons coconut oil, olive oil, or butter
1 lb mushrooms, quartered lengthwise
1. In a large sauté pan, heat 1 tablespoon of fat on medium high heat. Add mushrooms and flip constantly. They’ll at first absorb the fat, then after a couple minutes will release liquid. Keep flipping them for a few more minutes until they brown and crisp. Season with salt and pepper. Set aside.
2. Either wipe out the mushroom pan, or use another large skillet and heat another tablespoon of fat at medium high. Cook the tilapia, about 2 minutes per side. Repeat with remaining fat and fish.
3. Serve fish on top of mushrooms, drizzle with beurre blanc, and sprinkle zest on top.