Trout with Fennel & Grapefruit
Trout with Fennel & Grapefruit
Fish with fennel and citrus is a classic combination. This dish (which uses only one pan!) features grapefruit, a slight variation from the lemon that’s more commonly used. My father used to eat grapefruit for breakfast every morning, and I still remember the first time he gave me a bite to taste. The shockingly bright citrus was almost as transformative as my first steamed clam. Be it nostalgia or otherwise, it’s been one of my favorite fruits ever since. I adore the trout I buy from my local seafood market, but I know it can be hard to find. Cod, salmon, sea bass, or even scallops work well as a substitute.
Ingrediënten
Serves 4
- 2 ruby red grapefruits
- Extra-virgin olive oil
- 2 fennel bulbs cut vertically into ½-inch slices
- 1 sprig thyme
- Salt
- 2 tablespoons dry white wine
- 2 pounds skin-on trout fillets
Instructies
- Peel the grapefruits using a sharp knife, then cut out the segments over a bowl to reserve the juice.
- Set aside.
- In a large pan on low heat, add enough olive oil to cover the bottom in a thin film.
- Add the fennel, thyme, and a pinch of salt.
- Cook, stirring occasionally, until the fennel softens and lightly caramelizes, about 10 minutes.
- Turn the heat to high and add the wine to deglaze the pan.
- Add the grapefruit juice and stir to combine.
- Turn the heat to low.
- Slice diagonal lines about 1 inch apart into the trout’s skin, deep enough to just pierce the skin but not the flesh.
- This prevents the skin from shrinking as it cooks.
- Season the fish with a pinch of salt on each side.
- Push the fennel to the edges of the pan, add the fish skin-side down, and cover.
- Cook for 3 minutes, then flip the trout, cover, and cook for 3 minutes more.
- Turn off the heat to steam the fish through, about 3 minutes more.
- Transfer to a large platter and serve immediately.
