Flounder With Pink Grapefruit

Recipe by MA HIKER
READY IN: 40mins




  • Peel grapefruit, removing all white pith. Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them. Reserve two tablespoons of the juice in the bowl. Set the segments and juice aside.
  • Season the flour with salt and pepper (to taste) and spread it on a plate.
  • Dip fish fillets into the four, dusting off any excess.
  • Heat two tablespoons butter in a large non-stick skillet. Saute flounder about three minutes a side, until cooked through and lightly browned. If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
  • Remove flounder from pan and put on a warm plate. Add remaining butter and the shallots to pan and saute a few minutes.
  • Add the grapefruit segments, juice and vinegar and bring to a simmer.
  • Season to taste with salt and pepper.
  • Spoon the sauce over the fish, sprinkle with cilantro and serve.