Equipment
Ingredients
Fish and Marinade
- 1020 g skinless, boneless fish fillets
- 120 ml fresh grapefruit juice
- 2 g ground coriander
- 5 g salt, to taste
- 2 g black pepper, freshly ground, to taste
Cooking and Finishing
- 2 grapefruit, peeled and sectioned
- 30 ml olive oil
- 60 g maitre d'hotel butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 614 kcal
- Protein
- 54 g
- Carbohydrates
- 15 g
- Fat
- 37 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 671 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 165 mg
- Potassium
- 1018 mg
- Calcium
- 160 mg
- Iron
- 1.2 mg
- Magnesium
- 95 mg
- Phosphorus
- 436 mg
- Zinc
- 2.3 mg
- Vitamin A
- 255 mcg
- Vitamin C
- 63 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 8.7 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.17 mg
- Niacin
- 16.9 mg
- Folate
- 59 mcg
- Water
- 346 g
Sources: USDA FoodData Central
Method
Preheat the broiler to its high setting (approximately 260°C/500°F).
Cut each fish fillet crosswise into two equal pieces.
Place the fish pieces in a single layer inside a rimmed baking dish.
Whisk together the grapefruit juice, ground coriander, salt, and pepper in a small bowl.
Pour the juice mixture over the fish and let it sit for 10 to 15 minutes at room temperature.
Peel the whole grapefruits, removing all white pith, and cut the segments away from the membranes.
Remove the fish from the dish and discard the excess marinade.
Transfer the fish to a baking sheet, rub both sides with olive oil, and apply a light seasoning of salt and pepper.
Place the baking sheet under the broiler, 10 cm (4 inches) from the heat source, and cook for 4 to 5 minutes until the fish reaches an internal temperature of 63°C (145°F).
Top the hot fillets with Maitre d'hotel butter and garnish the plate with the reserved grapefruit sections.
Chef's Notes
- Choose a firm white fish like halibut or sea bass to ensure the fillets hold their shape during the marinating and broiling process.
Storage
Refrigerator: 1 day — Store in an airtight container; citrus may become bitter over time.
Reheating: Gently warm in a 150°C (300°F) oven until just heated through to avoid toughening the fish.
Troubleshooting
Fish is dry or rubbery
Cause: Overcooking under the high heat of the broiler
Fix: Add extra Maitre d'hotel butter to provide moisture.
Prevention: Check for doneness at 4 minutes; use a thermometer to hit 63°C (145°F).
Cultural Context
This dish combines classic French technique (Maitre d'hotel butter) with bright, tropical citrus notes commonly found in modern American coastal cuisine.
