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- O CANADA MARTINETTE
Pangasius fillets with maple syrup and grapefruit
- 2 Tbsp. (30 mL) extra virgin olive oil
- 1 Tbsp. (15 mL) butter
- 4 fresh pangasius fillets
- Salt and freshly ground pepper to taste
- 1 shallot, finely chopped
- 3/4 cup (180 mL) pink grapefruit juice
- 1/3 cup (80 mL) maple syrup
- 1 Tbsp. (15 mL) flour
- 2 Tbsp. (30 mL) butter, at room temperature
- skinless pink grapefruit segments
- bits of chive
In a frying pan, heat the oil and melt the butter over medium-high heat. Sear the fish fillets on each side, season, set aside and keep warm.
In the same pan, brown the shallot in the remaining fat. Deglaze the pan with the grapefruit juice and reduce the volume by a quarter. Add the maple syrup and bring to a boil.
Meanwhile, mix the flour with the butter to make a smooth paste. Add it to the sauce and whisk over simmering heat until the sauce thickens.
Place the fillets in the sauce and finish cooking the fillets in the sauce until it nicely coats the fillets.
Garnish with the grapefruit segments and scattered bits of chive.
Bocourti (Pangasius catfish) is boneless. It has fine white flesh and a pronounced taste. The semi-fatty flesh of the bocourti adapts well to all methods of cooking but is especially delicious when steamed, pan-fried or baked in parchment.