Tarragon Grapefruit Succotash with Seafood

Tarragon Grapefruit Succotash with Seafood
Serves 4

This colorful dish created by executive Chef Rose Peyron is the perfect quick-and-easy summer meal to brighten up any table.  It can be made as a pescatarian dish by omitting the bacon and substituting oil for the bacon fat.

1/2 c. diced bacon (about 4 slices)
1 T. shallot, minced
1 T. garlic, minced
1/4 c. white wine
1/4 c. grapefruit juice
1/2 c. heavy cream
2 sprigs tarragon
Oil as needed
1 lb. white fish, cut into four portions (white sea bass, halibut or monchong)
Salt and pepper to taste
2 c. white corn
2 c. peas
2 c. fava beans
1 red bell pepper, diced

Render bacon in a sauté pan until crisp. Remove bacon from the pan and set aside, reserving one tablespoon of bacon fat.

Put half of the bacon fat in a small saucepan and sweat shallots and garlic in the fat until soft and fragrant. Add wine and grapefruit juice. Reduce until almost all the liquid has been cooked off.

Add cream and tarragon and reduce until the sauce coats the back of a spoon. Discard the tarragon. 

Heat an ovenproof sauté pan with a little bit of oil. Season both sides of the fish with salt and pepper. Once the oil is hot, carefully add fish into the pan. Once one side is browned, flip the fish over and place the pan in a 425-degree oven for 10 minutes (or desired doneness). 

Sauté vegetables in the other half  tablespoon of bacon fat until cooked. Add sauce until thickened and season with salt and pepper. Dice bacon and add it to the vegetable. Plate the vegetables onto dishes and top with seared fish. 

 

Rose Peyron, Executive Chef
Counterpoint
830 25th St., Suite 100
San Diego, CA 92101
619-564-6722
counterpointsd.com

 

 

Categories: Food & Drink