Grilled Fish with Citrus Pearl Sauce

1. 1

   Using a sharp knife, peel 1 of the oranges, removing all of the bitter white pith, then cut in between the membranes to release the sections.

2. 2

   Using a fork, gently break up the sections into pearls; you will need 2 tablespoons.

3. 3

   Repeat with 2 sections of the grapefruit to yield 2 tablespoons of pearls, and with the lime to yield 1 tablespoon of pearls.

4. 4

   Juice the remaining orange and grapefruit to yield 1/2 cup each of juice.

5. 5

   In a small skillet, simmer the orange and grapefruit juices over moderately high heat until reduced by half, about 10 minutes.

6. 6

   Light a grill.

7. 7

   Brush the fish with olive oil and season with salt and pepper.

8. 8

   Grill over a hot fire until just cooked through, 3 minutes per side for pompano or mackerel, 5 minutes for halibut.

9. 9

   Transfer to plates.

10. 10

    Bring the reduced juice to a boil and add the citrus pearls.

11. 11

    Remove from the heat and whisk in the 1 tablespoon of olive oil, then the butter.

12. 12

    Season with salt.

13. 13

    Spoon over the fish and serve.

14. 14

    One Serving: 300 cal, 10 gm fat, 2.8 gm saturated fat, 15 gm carb, 3 gm fiber.

* Per serving · 4 servings · Values may vary.

No additional tips available.