Grapefruit

Fish Tacos with Grapefruit and Avocado Salsa

I love, love, love grapefruit. Love it. I always let out a squeal when I see the big 18 lb bags of my favorite citrus in the grocery store each winter. Between salads, margaritas, cookies, cakes, curd, scones, and more margaritas, we’ll demolish a bag every 10 days or so.

Even though we have our old favorites, we’re always looking for new ways to help us justify buying another bag of grapefruit. These tacos were one of those new ways. Last year on vacation, we had a fantastic ceviche with big chunks of grapefruit. I was smitten. Citrus and white fish were simply just meant to be.

The creamy, smooth avocado wonderfully balances the bitterness of the grapefruit. With the crunch from the red pepper, onion, and jalapenos, it’s a well rounded salsa, worthy of topping your favorite white fish taco. Or eating with a bag of chips :)

Fish Tacos with Grapefruit and Avocado Salsa

Fish Tacos with Grapefruit and Avocado Salsa

Winter citrus and summer flavors combine for the ultimate fish taco.

Ingredients

  • 1/2 large grapefruit, segmented and chopped
  • 1 small avocado, diced
  • 1/4 cup chopped red onion
  • 1 Tbsp lime juice
  • 2 Tbsp chopped cilantro
  • 2 Tbsp chopped jalapeno
  • 1/2 large red bell pepper, chopped
  • Salt and Pepper
  • Cooking spray
  • 3/4 lb halibut filet (or your favorite white fish)
  • 5 small corn tortillas
  • 5 Tbsp fat-free Greek yogurt

Instructions

  1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
  2. Spray a non-stick pan with cooking spray and heat over medium-high.
  3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
  4. Remove from the pan and flake with a fork.
  5. Divide fish between 5 tortillas and top with salsa and a tablespoon of yogurt.

Notes

Yields: 5 Tacos

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

Nutritional Information
Calories: 266.7 | Fat: 8.7g | Fiber 2.4g | Protein 25.3g | Carbs 19.6g
Weight Watchers PointsPlus: 6

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Grapefruit Curd

by Shawnda on November 29, 2011

in Citrus,Condiments,Grapefruit

Grapefruit Curd

For me, grapefruit has been an acquired taste. My mom frequently ate half a grapefruit sprinkled with sugar for breakfast. And I frequently scoffed at her “old people food.” Food that she’d probably throw at me if she ever heard me refer to her as old :)

Now that I’m… older, I’ve grown to appreciate the fruit in many forms: broiled, margarita form, cookie form, and cake form. But let’s be honest – mostly in margarita form.

An absolutely delicious way to use up half a grapefruit is to make grapefruit curd, a smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, biscuits, or scones. It makes a great cake filling, too.

Grapefruit juice alone isn’t acidic enough to thicken into the creamy deliciousness that you know as a citrus curd so you have to add a little lemon juice. A fact I discovered years ago before finding this recipe, after wasting 8 egg yolks and 2 sticks of butter in a mixture that just wouldn’t thicken.

The color of your curd will depend on the color of your grapefruit. This batch was a very pale, orangey yellow. A previous batch was from a beautiful ruby Texas Rio Star grapefruit and it was a pinkish, salmon color.

Grapefruit Curd

A smooth, citrusy, and tart concoction that you can smear over angel food cake, toast, or scones.

Ingredients

  • 2 eggs
  • 1/3 cup sugar
  • 1 Tbsp grapefruit zest (about 1/2 a large grapefruit)
  • 6 Tbsp grapefruit juice (about 1/2 a large grapefruit)
  • 2 Tbsp lemon juice
  • Pinch of salt
  • 1 stick of butter, cut into 4 pieces

Instructions

  1. Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
  2. Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
  3. Curd will keep a week in the fridge covered.

Notes

Yields: 1 1/2 cups

Adapted from Meyer Lemon Curd

Estimated time: 20 minutes

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Watermelon Salad with Grapefruit-Mint Vinaigrette

Next to blackberries and peaches, the fruit I look forward to most during the summer is watermelon. It brings back such fun memories, back when life was simpler. And there were fewer diapers to change.

My parents always kept a huge watermelon chilling in our fridge. After dinner, we’d go out to the front porch and carve it up. My dad would pass out large wedges before retiring to his chair next to my mom. Other times, he’d place the split melon on the porch and just pass out spoons. Friendly turf wars immediately ensued over which side of the watermelon was salted and which was left plain. Like my mom, I am a proud watermelon salter! A dash of salt on a bite of ice cold watermelon is truly one of life’s simple, yet ultimate treats.

The kids would dig in, juices running down our forearms and chin. We were very careful to reserve the seeds for the post-snack seed spitting contest. We’d stand at the top step of the porch and give it everything we had. Seriously, what a sight that must have been. I wonder if my mom silently prayed that we’d find a little class and refinement before we were unleashed on the world as adults :)

She’d interject only when the arguments over whose seed went farther got out of hand. Those little black seeds are quite hard to see in the failing light! My dad would sit there quietly, with only the orange tip of his cigarette to remind you he was still there. Pretty soon, the only things we could see as we ran across the front yard, shrieking and playing tag, were the glow from his cigarette and the twinkles from the lightnin’ bugs.

Watermelon isn’t just for dessert anymore, though. One of my very favorite ways to serve it is in salad form with grapefruit vinaigrette and mint – it’s the perfect cold side to a pair of beef skewers, fresh from the grill. The sweet watermelon, tart grapefruit, and minty vinaigrette make one of life’s simple treats really something special!

Watermelon Salad with Grapefruit-Mint Vinaigrette

Ingredients

  • 1/2 small watermelon, sliced and cut into wedges/chunks
  • 1/2 a red onion, thinly sliced
  • 1 large grapefruit
  • Juice of 1/2 lime
  • Salt
  • Pepper
  • Small handful of mint leaves
  • 1/2 cup canola or olive oil

Instructions

  1. Place watermelon and red onion on a serving plate.
  2. Peel and segment the grapefruits over a bowl to catch the juice.
  3. Place the grapefruit wedges on the serving platter and squeeze the remaining grapefruit (the leftovers from segmenting the grapefruit) into the bowl. Discard the remaining pulp after extracting all the juice you can from it.
  4. Place 1/4 of the grapefruit juice into the blender with juice from 1/2 a lime, salt, pepper, and mint leaves.
  5. Blend on high while slowly streaming in the olive oil.
  6. Serve the dressing on the side or drizzled over the salad.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

We’ve submitted this recipe to the side dish week of Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

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Grapefruit Margaritas

When it comes to cocktails, we are margarita people. You know it’s the weekend when you walk into our kitchen and see the small mountain of juiced lime halves on the counter. Life is too short to use the neon green stuff from a bottle so we pooled our fun money to buy an electric citrus juicer a couple of years ago. My manicure no longer weeps at the thought of juicing all those limes by hands. And we put a second dwarf lime tree in the backyard.

Yes, we are definitely margarita people.

While we do love a good traditional margarita, the Grapefruit Margarita is actually our favorite. It’s refreshing, tart, and fun. It came about like many other things around here, a product of hoarding, desperation, poor planning :) It’s hard not to buy too many grapefruit during grapefruit season!

Just a couple of notes on the Grapefruit Margarita:

Tequila – use your favorite. We’re pretty much “margarita tequila” people (the days of drinking it straight are long gone!) so we usually buy Sauza Hornitos Reposado or Hornitos Plata. Our next bottle will be an organic, Texas-made tequila – I hope it lives up to my expectations.

Orange liqueur – while we usually have Grand Marnier in the pantry, we’re really digging a new find: Paula’s Texas Orange. I bought it because it had the word “Texas” on the label. And it’s worked out beautifully.

Grapefruit – There’s no better grapefruit than a sweet, juicy Texas Rio Star grapefruit. And when it’s grapefruit season, you can score an 18lb bag for $5 at my grocery store. When these last 5 grapefruit are gone from the bowl, we’ll have gone through 36 lbs since January. That’s a lot of Grapefruit Margaritas!

Texas Grapefruit Margaritas

Fresh ruby red grapefruit juice and lime juice make the ultimate grapefruit margarita.

Ingredients

  • 3 oz tequila
  • 2 oz orange liqueur or orange juice
  • 2 oz fresh-squeezed lime juice (~2 limes)
  • 6 oz fresh-squeezed Texas grapefruit juice (1 grapefruit)
  • Simple syrup or your favorite sweetener to taste (I use a few drops of liquid stevia)
  • Salt, for rim (optional)
  • Grapefruit wedges, for serving (optional)

Instructions

  1. Mix tequila, orange liqueur, lime, and grapefruit juices well. If you think you need a little more sweetness, add a splash of simple syrup.
  2. Rub one of the used lime or grapefruit rinds around the rim of two glasses and dip in cocktail salt.
  3. Fill each glass with ice and pour in the margarita.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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