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Pangasius fillets with maple syrup and grapefruit https://www.metro.ca/userfiles/image/recipes/filets-pangasius-erable-pamplemousse-4853.jpg PT05M PT15M PT20M
In a frying pan, heat the oil and melt the butter over medium-high heat. Sear the fish fillets on each side, season, set aside and keep warm. In the same pan, brown the shallot in the remaining fat. Deglaze the pan with the grapefruit juice and reduce the volume by a quarter. Add the maple syrup and bring to a boil. Meanwhile, mix the flour with the butter to make a smooth paste. Add it to the sauce and whisk over simmering heat until the sauce thickens. Place the fillets in the sauce and finish cooking the fillets in the sauce until it nicely coats the fillets. Garnish with the grapefruit segments and scattered bits of chive.
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2 Tbsp. (30 mL) extra virgin olive oil 1 Tbsp. (15 mL) butter 4 fresh pangasius fillets Salt and freshly ground pepper to taste 1 shallot, finely chopped 3/4 cup (190 mL) pink grapefruit juice 1/3 cup (80 mL) Maple syrup 1 Tbsp. (15 mL) flour 2 Tbsp. (30 mL) butter skinless pink grapefruit segments bits of chive
Pangasius fillets with maple syrup and grapefruit

Pangasius fillets with maple syrup and grapefruit

Rate this recipe
20 Votes
4
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter
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    400 g SELECTED VARIETIES

  • 4
    fresh pangasius fillets

  • Salt and freshly ground pepper to taste
  • 1
    shallot, finely chopped
  • 3/4 cup
    (190 mL)
    pink grapefruit juice
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    3.28/kg

  • 1/3 cup
    (80 mL)
    Maple syrup
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    375 ML SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    flour
  • 2 Tbsp.
    (30 mL)
    butter
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  • skinless pink grapefruit segments
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    $1.49 /lb

    3.28/kg


  • bits of chive
Imprimer ma sélection

Preparation

In a frying pan, heat the oil and melt the butter over medium-high heat. Sear the fish fillets on each side, season, set aside and keep warm.

In the same pan, brown the shallot in the remaining fat. Deglaze the pan with the grapefruit juice and reduce the volume by a quarter. Add the maple syrup and bring to a boil.

Meanwhile, mix the flour with the butter to make a smooth paste. Add it to the sauce and whisk over simmering heat until the sauce thickens.

Place the fillets in the sauce and finish cooking the fillets in the sauce until it nicely coats the fillets.

Garnish with the grapefruit segments and scattered bits of chive.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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