Grapefruit and Basil Sauce for Fish
Fresh citrus sauce with herbs
A light citrus sauce with red grapefruit, basil, shallot, and olive oil. Pairs perfectly with salmon, cod, sea bass, and any white fish. No cooking required.
Ingredients
Instructions
Preparing the Grapefruits
Cut away the peel and white pith from the grapefruits using a sharp knife.
Cut each grapefruit into 8 segments.
Slice the segments crosswise into small pieces.
Transfer the pieces to a colander set over a bowl and leave to drain for 15 minutes.
Measure and reserve 1 tbsp (15 g) of the drained juice for the sauce.
Making the Sauce
In a bowl, combine the reserved grapefruit juice (1 tbsp), finely chopped shallot, chopped basil, lemon juice, and extra virgin olive oil.
Add the grapefruit pieces and gently stir to combine.
Let the sauce rest for 15 minutes to allow the flavors to meld.
Season with salt, pepper, and sugar to taste.
Storage
The sauce can be stored in the refrigerator for up to 2 days in an airtight container.
Red grapefruit in particular provides sweetness and a beautiful color. White grapefruit will be too bitter for this sauce.
Grapefruit can be quite tart — adjust the balance with sugar to taste.
Salt enhances the sweetness of the citrus, don't be afraid to add a pinch.
Lemon juice adds brightness and acidity — don't skip it.
The perfect pairing — see the main recipe.
Great with sea bass, trout, and halibut.
Shrimp, scallops, squid — they all love citrus.
Replace the basil with mint for a fresher flavor.
Add diced avocado for a heartier sauce.
Add a pinch of chili flakes for a touch of heat.