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Kip Filet with Grapefruit Sauce

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Recipe

Yield

4
servings

Prep

15
min

Cook

15
min

Ready

30
min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each grapefruit
red
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500 grams kip fillets
*
2 tablespoons vegetable oil
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2 each shallots
chopped fine
*Camera
1 x salt and black pepper
to taste
*Camera
liter creme fraiche
*Camera
1 tablespoon cornstarch
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½ teaspoon coriander
ground
*Camera

Ingredients

Amount Measure Ingredient Features
2 each grapefruit
red
Camera
500 grams kip fillets
*
30 ml vegetable oil
Camera
2 each shallots
chopped fine
* Camera
1 x salt and black pepper
to taste
* Camera
0.1 liter creme fraiche
* Camera
15 ml cornstarch
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2.5 ml coriander
ground
* Camera

Directions

  1. Use a potato peeler to remove the peel from the grapefruits down to the flesh. With a knife, remove the grapefruit segments between the membranes, keeping them as whole as possible. Save the juice in a bowl.

  2. In a large skillet, sauté the kip filets in hot oil until brown, about 5 minutes. Meanwhile, peel and chop the shallots.

  3. Salt and pepper the kip filets. Remove them from the pan and keep warm. In the same pan, sauté the shallot until translucent. Stir in about ¼ cup of the reserved grapefruit juice and the creme fraiche; let the sauce come to a boil.

  4. Stir in the cornstarch and cook until the sauce slightly thickens. Add the coriander plus salt and pepper to taste. Add the grapefruit slices to the sauce and warm gently.

  5. Cut the kip filets into crosswise slices. Arrange each kip filet on a plate, with grapefruit segments between the slices. Pour the sauce over.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 8867% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 37%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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