Grapefruit Escabeche

Prep Time – 5 minutes

Cooking time – 6 minutes

Yields – 4 perch fillets

4 pieces, 6-ounce boneless perch fillets, skin on (white fish is a good substitute)

1 cup All Purpose flour

½ cup canola oil for frying

½ teaspoon salt and pepper

Dredge fish fillets into the flour.

Shake excess flour.

Fry 3 minutes each side using medium to low heat to make the skin crispy. Season with salt and pepper.  Top each fillet with a tablespoon of the grapefruit sauce.

SAUCE

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large grapefruit, peeled and sectioned

5 cloves garlic, minced

1 small red bell pepper, seeded and diced small

1 jalapeno, seeded and diced small

1/3 teaspoon salt and pepper

Melt butter in a sauté pan, 1 minute.  Add olive oil.

Add grapefruit sections and squeeze the juice of the husk.

Add garlic and cook for 30 seconds.

Add bell pepper, jalapeno and cook for 2 minutes

Season with salt and pepper.   Serve on top of fried fish or serve on the side.