Either tilapia or flounder* works well with this French sauce.
Grenobloise (French)
/gren-oh-BLWAHZ/
"of Grenoble"
a city in southeastern France
Serves 4
2 peeled grapefruits
2 cups (480 ml) each: (gluten free) all-purpose flour and (gluten free) bread crumbs**
2 organic eggs, lightly beaten
4 fish fillets
4 Tbs. (60 ml) olive oil
1/2 stick organic or diary-free almond butter
4 tsp. (20 ml) drained capers
1 Tbs. (15 ml) each: olive oil and minced shallots
1/4 cup (60 ml) chopped parsley
black pepper to taste
A. Grapefruit:
1. Juice one of the grapefruits, set aside in a bowl.
2. Over a bowl, peel the white pith off the other grapefruit and cut the segments. Set aside.
3. Squeeze the remaining juice into the bowl.
B. In separate dishes:
#1. Mix the flour and black pepper.
#2. Lightly beaten eggs.
#3. Bread crumbs.
C. Frying:
1. Heat the oil in a skillet over medium-high heat.
2. Dip each fish in the flour, then eggs, finally the bread crumbs.
(a) If some are gluten-free floured and bread crumbs, do them first then the non-gluten free flour and bread crumbs.. This way, you can use the same egg dish.
3. Add the fish to the skillets. (As long as the gluten-free and non-gluten free fish do not touch, they can be cooked together.)
4. Cook about 2-3 minutes on each side, until golden brown and not pink in the middle.
5. Remove and drain on paper towels.
6. In a clean skillet, add the butter, capers, shallots, and grapefruit juice. Heat and stir.
7. In a bowl, combine the parsley, olive oil, and grapefruit segments.
8. Toss with black pepper to taste.
9. Serve on a platter with the sauce over the fish, topped with grapefruit segments and parsley leaves.
*Both fish have least mercury levels (less than 0.09 parts per million)
**Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
**Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
-modified Freankin' Fabulous on a Budget by Clinton Kelly
