Recipe: Emeril Lagasse
When thinking about the flavors of this dish I am inclined to put it in the category of summer dishes. The thing that makes this great in the winter is that fresh grapefruit tends to be so good this time of year. This dish is a great way to work some bright, fresh flavors and color into your usual winter menu.
We made this dish tonight to kick off our wintry weather weekend in Raleigh. We enjoyed a bottle of Hahn 2008 Chardonnay, which is just big and buttery enough to stand up to, but not overpower, this unique sauce.
Tips
- We start by making the sauce, including adding the butter, and keep it warm while cooking the fish and spinach.
- Normally we use two grapefruit - one to juice for the sauce and one for fruit pieces on the plate. However, when cooking for two you can get away with only one grapefruit by reserving 1/4 of it for pieces and juicing the remaining 3/4 grapefruit.
- The recipe calls for unsalted butter, but we typically don't have that around the house so we use salted.
- We forgot to buy fresh basil (and it is winter so we have no plant) so instead of using fresh basil as a garnish we added a little dried basil to the sauce.
- "Continue to place the pan on and off the heat"...yeah don't bother. Just leave it on a super-low setting.
- Cleanup hint: rinse your juicer right away, that grapefruit dries on and is a pain to clean off!
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