Flounder with Pink Grapefruit
Brighten your dinner table with a luxurious yet surprisingly simple dish: Flounder with Pink Grapefruit. This recipe pairs tender, delicate flounder fillets with the vibrant, tangy-sweet flavors of fresh pink grapefruit, creating a stunning balance of savory and citrusy notes. A luscious sauce made with white wine, shallots, and grapefruit juice is elevated by fragrant thyme and a hint of zest, perfectly complementing the fish's mild flavor. With just 15 minutes of prep and 20 minutes of cook time, this dish is an effortless way to impress guests or elevate a weeknight meal. Garnish with fresh parsley and juicy grapefruit segments for a presentation as elegant as the taste. Ideal for seafood lovers seeking a creative twist, this recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 4 pieces flounder fillets
- 2 large pink grapefruit
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots
- 1 teaspoon fresh thyme leaves
- 0.25 cup white wine
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Zest one pink grapefruit and set the zest aside. Slice both grapefruits in half, then juice them to yield about 1 cup of juice. Segment one of the grapefruits for garnish and set aside.
Pat the flounder fillets dry with a paper towel. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter melts and starts to foam, add the flounder fillets to the pan.
Cook the fillets for 3-4 minutes on each side, or until the fish is opaque and flakes easily. Remove the fillets from the pan and transfer them to a plate; cover loosely with foil to keep them warm.
In the same skillet, add the remaining olive oil and butter. Once melted, add the finely chopped shallots and cook for 2-3 minutes, stirring, until translucent and soft.
Stir in the fresh thyme leaves, grapefruit zest, and white wine. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
Add the grapefruit juice to the skillet and cook for another 3-4 minutes, allowing the sauce to thicken slightly.
Return the flounder fillets to the skillet and spoon the sauce over the top. Let the fish gently reheat for 1-2 minutes in the sauce.
Serve the flounder fillets on plates, topped with grapefruit segments and garnished with fresh parsley if desired. Drizzle additional sauce from the skillet over the fish.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 12.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
