Grapefruit Jalapeno Fish

  This recipe was inspired by an article I read in the September 2011 issue of Vogue magazine. The author had traveled to Mexico and wrote about a chef that used grapefruit with chili peppers. A lot of spicy Mexican dishes use lime to balance the heat from the peppers, so grapefruit seemed like a nice change up on the usual citrus fruit. I kept this idea floating around in my mind for a few months trying to figure out the best base for the sauce. Then a Foodista fish recipe caught my attention. It was a more typical lime and pepper recipe, but it had mayonnaise as the base. Mayonnaise is used more frequently in actual Mexican cooking, as opposed to the Tex-Mex that most Americans are used to. The taste of this dish is phenomenal, even if I did make it!

Ingredients: 

1/3 cup lite mayo

1 Tablespoon lime juice

1/2 red grapefruit

1/4 cup sliced, pickled Jalapeno peppers with the juice

12 ounces of Pollock fillets

Directions: 

Preheat oven to 425F. 

Combine the first 4 ingredients to make the sauce. Be sure to remove the juicy grapefruit segments from the tough membranes. Also, there's no need to chop the peppers, the slices from the jar are perfect! 

Stir together the ingredients for the sauce, mashing grapefruit with the spoon.  

Place fillets in a glass baking dish. 

Cover with sauce. 

Bake 9 to 11 minutes.

  Here is a picture of the feast I served with the fish. Fresh corn on the cob with tub margarine, a scoop of fat-free vegetarian refried beans with shredded mozzarella cheese, a cucumber, tomato, and buttery red leaf lettuce salad, and some chips and salsa for good measure.