Fish fillet with citrus butter

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g Basmati wild rice mix
  • 7-10 Tbsp Salt
  • 3 pink grapefruits
  • 80 g soft butter
  • 7-10 Tbsp Rose peppers
  • 750 g Fish fillet (e.g. cod or catfish)
  • 7-10 Tbsp white pepper
  • 2 TABLESPOONS Flour
  • 1/2 TEASPOON Thyme
  • 3 TABLESPOONS Oil
  • 1 collar Spring onions
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Cook the rice in 400 ml boiling salted water at low heat for about 20 minutes

  2. 2

    Peel 2 grapefruits thickly, removing the white skin with them. Cut out the fillets between the parting skins, collect the juice. Squeeze 1 grapefruit. Stir butter, 2 tbsp. juice and paprika until smooth, fill into a piping bag. Put in a cool place

  3. 3

    Wash the fish, pat dry and cut into larger pieces. Season with salt and pepper. Mix flour and thyme, turn fish in it. Fry in 2 tablespoons of oil on each side for 3-4 minutes

  4. 4

    Clean, wash and chop the spring onions. Fry briefly in 1 tablespoon of oil, remove. Add grapefruit and the rest of the juice to the frying fat and let it boil down a little while stirring. Season to taste with lemon juice, salt, pepper and sugar

  5. 5

    Arrange fish, rice, spring onions and sauce. Spray citrus butter on lemon or grapefruit slices and place on the fish

  6. 6

    Drink: cool white wine

Nutrition Facts

KCAL
610 kcal
CARBS
55 g
FATS
26 g
PROTEINS
36 g

Categories & Tags

Main DishesFish