Citrus Marinated Baby Lapu-Lapu with Ruby Red Grapefruit, California Raisin-Tomato Confit and Crackling Ginger

Raisin-tomato wine sauce flavors grouper-wrapped grapefruit in this Southeast Asian appetizer.

Details

INGREDIENTS

  • 1 pound 6 ounces baby lapu-lapu (grouper) fillet
  • 4 ruby red grapefruit
  • water
  • 20 paper-thin lengthwise slices of gingerroot, 2 to 3 inches long
  • 3/4 cup sugar
  • Oil; for frying
  • 3/4 cup grapefruit juice (reserved from grapefruit)
  • 3/4 cup banana oil

Raisin-Tomato Confit

  • 1/2 cup sugar
  • 1 1/4 cups white wine
  • 1 cup California raisins
  • 3 red ripe tomatoes; peeled, seeded and chopped
  • 1 white onion, chopped
  • 1 sweet red pepper; roasted, peeled, seeded and cut in matchstick-size pieces (julienne)
  • 1 tablespoon fresh cilantro leaves

PROCEDURE

Remove skin and slice fillet, as thin as possible, on a slight bias, to make 40 pieces (4 pieces per serving). Peel and section grapefruit. Squeeze any remaining juice from residual membrane. Strain juice and set aside; discard membrane. Wrap each segment in a piece of fish and arrange on a non-reactive tray; keep in refrigerator.

In large pot, heat water to boiling. Add ginger slices and return to boiling. Drain. Then, return ginger to pot and add sugar and water to cover. Heat to simmer and cook until liquid is syrupy and ginger is candied. Strain off liquid and lay ginger slices out to dry. When dry, deep-fry in hot oil at 320°F (160°C) until very crisp. Transfer to paper towel to drain.

Mix reserved grapefruit juice and banana oil together to make vinaigrette; season with salt and pepper and store in plastic squeeze bottle.

Tomato-Raisin Confit

Caramelize sugar; add white wine and bring to boil. Stir in raisins, tomatoes and onion; return to simmer and cook until liquid is syrupy. Set aside to cool.

To Serve

Divide and spoon confit onto individual serving plates. Arrange 4 slices of fillet-wrapped grapefruit segments on each plate. Stand ginger slices on top and garnish with red pepper pieces and cilantro leaves.

Nutrition Facts Per Serving

Calories 410 (37% from fat); Total Fat 17g (sat 1g, mono 10g, poly 5g, trans 0g ); Cholesterol 25mg; Protein 14g; Carbohydrate 48g; (Dietary Fiber 3g; Sugars 44g; ); Iron 2mg; Sodium 45mg; Calcium 40mg; Potassium 704mg

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