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Photo: Leigh Beisch
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium red grapefruit1ripe avocado, diced1small shallot, minced2tablespoonschopped fresh cilantro1tablespoonpreserved grapefruit paste (see Tip)2tablespoonsgrapeseedorcanola oil, divided1poundmild fish fillets, such as cod, halibutorrockfish¼teaspoonkosher salt¼teaspoonground pepper½cupshredded cabbage86-inch corn tortillas, warmed (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1medium red grapefruit
1ripe avocado, diced
1small shallot, minced
2tablespoonschopped fresh cilantro
1tablespoonpreserved grapefruit paste (see Tip)
2tablespoonsgrapeseedorcanola oil, divided
1poundmild fish fillets, such as cod, halibutorrockfish
¼teaspoonkosher salt
¼teaspoonground pepper
½cupshredded cabbage
86-inch corn tortillas, warmed (see Tip)
DirectionsUsing a sharp knife, remove peel and white pith from grapefruit. Working over a medium bowl, cut grapefruit segments from their surrounding membranes, dropping them into the bowl; discard the membranes and any seeds. Add avocado, shallot, cilantro, preserved grapefruit paste and 1 tablespoon oil; toss to combine.Heat a large cast-iron skillet over high heat. Add the remaining 1 tablespoon oil and heat until shimmering. Season fish on both sides with salt and pepper. Add to the pan and cook until lightly browned and starting to flake, 2 to 3 minutes per side, depending on thickness.Serve the fish, salsa and cabbage in tortillas.Tips:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Heat tortillas, one at a time, directly on a burner or in a hot pan until blistered in spots. (Alternatively, wrap tortillas in a barely damp, clean kitchen towel or paper towel and microwave on High for 30 to 45 seconds.)Associated Recipe:Preserved Citrus PasteOriginally appeared: EatingWell Magazine, January/February 2022
Directions
Using a sharp knife, remove peel and white pith from grapefruit. Working over a medium bowl, cut grapefruit segments from their surrounding membranes, dropping them into the bowl; discard the membranes and any seeds. Add avocado, shallot, cilantro, preserved grapefruit paste and 1 tablespoon oil; toss to combine.Heat a large cast-iron skillet over high heat. Add the remaining 1 tablespoon oil and heat until shimmering. Season fish on both sides with salt and pepper. Add to the pan and cook until lightly browned and starting to flake, 2 to 3 minutes per side, depending on thickness.Serve the fish, salsa and cabbage in tortillas.Tips:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Heat tortillas, one at a time, directly on a burner or in a hot pan until blistered in spots. (Alternatively, wrap tortillas in a barely damp, clean kitchen towel or paper towel and microwave on High for 30 to 45 seconds.)Associated Recipe:Preserved Citrus Paste
Using a sharp knife, remove peel and white pith from grapefruit. Working over a medium bowl, cut grapefruit segments from their surrounding membranes, dropping them into the bowl; discard the membranes and any seeds. Add avocado, shallot, cilantro, preserved grapefruit paste and 1 tablespoon oil; toss to combine.
Heat a large cast-iron skillet over high heat. Add the remaining 1 tablespoon oil and heat until shimmering. Season fish on both sides with salt and pepper. Add to the pan and cook until lightly browned and starting to flake, 2 to 3 minutes per side, depending on thickness.
Serve the fish, salsa and cabbage in tortillas.
Tips:
Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.
Heat tortillas, one at a time, directly on a burner or in a hot pan until blistered in spots. (Alternatively, wrap tortillas in a barely damp, clean kitchen towel or paper towel and microwave on High for 30 to 45 seconds.)
Associated Recipe:
Preserved Citrus Paste
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)387Calories17gFat35gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
