White Fish with Grapefruit and Honey Sabayon

Name: White Fish with Grapefruit and Honey Sabayon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) pink or white grapefruit juice; 1 tablespoon (15 ml) honey; 3 egg yolks; Salt and pepper; 6 cod steaks, about 5 oz (150 g) each, skin removed; 2 tablespoons (30 ml) olive oil; The skinless segments of one white grapefruit, each cut into two pieces; 3 tablespoons (45 ml) olive oil; 1 1/2 lb (675 g) white or green asparagus, cooked (warm or cold)

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Preparation 15 MIN

Cooking 15 MIN
Servings 6

Ingredients
Preparation

Ingredients

Grapefruit and Honey Sabayon

1/2 cup (125 ml) pink or white grapefruit juice
1 tablespoon (15 ml) honey
3 egg yolks
Salt and pepper

Fish

6 cod steaks, about 5 oz (150 g) each, skin removed
2 tablespoons (30 ml) olive oil

Asparagus and Grapefruit Salad

The skinless segments of one white grapefruit, each cut into two pieces
3 tablespoons (45 ml) olive oil
1 1/2 lb (675 g) white or green asparagus, cooked (warm or cold)

Preparation

Grapefruit and Honey Sabayon

Over a double boiler, off the heat, combine all the ingredients. Season with salt and pepper.
Place over simmering water and whisk for 8 to 10 minutes or until thick and smooth. Cover with plastic wrap. Set aside on a pan of warm water, not boiling.

Fish

In a non-stick skillet, brown the fish in the oil until the desired doneness. Season with salt and pepper.

Asparagus and Grapefruit Salad

In a bowl, combine the grapefruit and oil. Divide the asparagus among four plates. Garnish with the grapefruit pieces. Season with salt and pepper. Top with the cod steaks and drizzle with the sabayon.