Roasted Trevally with Grapefruit |

Posted on

17 September 2012


Barbara Van Meir

Roasted Trevally with Grapefruit


Filets from 1 large Trevally (about 2lb. Fish)
1-2 white grapefruit
1 oz. minced shallots
2 tsp. chopped fresh tarragon
2 fl oz. extra-virgin olive oil


  • Preheat oven to 475°F/220°C
  • Grate 1 teaspoon grapefruit peel
  • reserve. Cut off peel and pith from grapefruits
  • cut fruits into segments and discard seeds and membrane
  • Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend
  • Drizzle olive oil over bottom of medium roasting pan
  • heat pan in oven for 3 minutes. Sprinkle shallot mixture over oil
  • Place trevally fillets in single layer atop shallot mixture
  • sprinkle with salt and pepper. Roast 5 minutes. Turn trevally fillets over
  • Top fillets with grapefruit slices. Roast fish to desired doneness, about 3-5 minutes longer for medium.
  • <em>Thanks to Choose Wisely for this recipe</em>
Cooks Note

Serves 4

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