Edit ModuleShow Tags

Citrus Cheer

Chef Ray Gruezke shares his Drum With Orange Broth Mussels and Grapefruit Salad

Photographed by Jeffery Johnston


























Orange Broth
• 2/3 cup orange juice
• 1 teaspoon roasted poblano peppers
• 1 Tablespoon cooked bacon (we prefer Nueske’s)
• 1 teaspoon shallots, minced
• 1/2 teaspoon garlic, minced
• 1 Tablespoon butter
• 6 to 8 mussels

Grapefruit Salad
• 3 to 4 Ruby Red grapefruit segments
• 1 teaspoon chives, minced
• 1 small handful frisée lettuce (only the delicate white part, avoid the green pats)
• 1 ounce basic vinaigrette (whatever your favorite is)

Fish
Drum or whatever mild white fish you prefer
Salt and pepper to taste

Pat fish dry with a paper towel and sear in a hot pan with canola oil.
Season with salt and pepper to taste.
At the same time put all the ingredients for the broth in a pot and simmer for 30 seconds.
Once the broth is simmering, add 6 to 8 mussels, depending on the size, and boil until the mussels open.
To plate, place cooked fish in the bottom of a bowl. Pour broth and mussels over fish and top with mixed salad.

Serves 1


 

You Might Also Like

Grill Talk

Quick and easy for hot days

Raising the Bar

Where food and drink are evenly matched

Tales and the Mule

The cocktail world’s beating heart

News From the Kitchens

Bakery Bar, Trinity & Café Henri

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Throwing Shade

New Orleans’ Native Polish awash in fall colors

Missing Parent Blues

Advice from a kid on what to do when a parent moves away

Real Wedding: Cambre - Saporito

Andrew Bird Gets Personal

Bird and Sinkane play at the Civic Monday

Staples

Or Why Granola Is Not Just for Hippies Anymore
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags