Fish fillet with citrus butter

Name: Fish fillet with citrus butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Basmati wild rice mix; 7-10 Tbsp Salt; 3 pink grapefruits; 80 g soft butter; 7-10 Tbsp Rose peppers; 750 g Fish fillet (e.g. cod or catfish); 7-10 Tbsp white pepper; 2 TABLESPOONS Flour; 1/2 TEASPOON Thyme; 3 TABLESPOONS Oil; 1 collar Spring onions; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Basmati wild rice mix
7-10 Tbsp Salt
3 pink grapefruits
80 g soft butter
7-10 Tbsp Rose peppers
750 g Fish fillet (e.g. cod or catfish)
7-10 Tbsp white pepper
2 TABLESPOONS Flour
1/2 TEASPOON Thyme
3 TABLESPOONS Oil
1 collar Spring onions
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar

Directions

1
Cook the rice in 400 ml boiling salted water at low heat for about 20 minutes
2
Peel 2 grapefruits thickly, removing the white skin with them. Cut out the fillets between the parting skins, collect the juice. Squeeze 1 grapefruit. Stir butter, 2 tbsp. juice and paprika until smooth, fill into a piping bag. Put in a cool place
3
Wash the fish, pat dry and cut into larger pieces. Season with salt and pepper. Mix flour and thyme, turn fish in it. Fry in 2 tablespoons of oil on each side for 3-4 minutes
4
Clean, wash and chop the spring onions. Fry briefly in 1 tablespoon of oil, remove. Add grapefruit and the rest of the juice to the frying fat and let it boil down a little while stirring. Season to taste with lemon juice, salt, pepper and sugar
5
Arrange fish, rice, spring onions and sauce. Spray citrus butter on lemon or grapefruit slices and place on the fish
6
Drink: cool white wine