Showcase pangasius catfish in this delicious maple grapefruit pangasius fillets recipe. Try it with our pure maple syrup for optimal taste!
Ingredients (4 servings)
- 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
Instructions
- 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.
Suggestion: 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.
Source: metro.ca