Sautéed Snapper with Grapefruit-Basil Butter

Name: Sautéed Snapper with Grapefruit-Basil Butter
Yield: makes 4 servings
Ingredients: 4 red snapper fillets (6–7 ounces each), skin on or off; Salt and pepper; 3 tablespoons olive oil; Grapefruit-Basil Butter; Grapefruit segments; 1 large ruby red grapefruit, cut into segments (see p. 179), juice reserved (about 1/3 cup); Juice of 1 medium orange (about 1/3 cup); 1/4 cup white or rosé wine; 1 medium shallot, chopped; 2 tablespoons butter; 4-6 large fresh basil leaves, blanched, shocked, and finely chopped; Salt

December 14, 2011

One of the great things about living in Louisiana is the plethora of sunny citrus fruits available during winter. When my grapefruit tree started producing more than I could use at home, I developed this recipe to serve at Bayona. Fresh basil is commonly partnered with lemon or orange, but I love how the faint anise flavor of the herb plays off the bright, tart-sweet punch of grapefruit (and since it rarely freezes in New Orleans, we can typically grow basil all year round as well). Citrus and fish is such a great match—this sauce is delicious with pompano, amberjack, or just about any fish.

Cooks' Note

I often cook fish with the skin on, because I love the taste and texture of the crispy skin, and it actually helps keep the fish moist.

Recipe notes

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