Grapefruit-Lime Vinaigrette with Mint and Chives

2 comments

Appears in Cook's Illustrated March/April 2005

This sauce is excellent with white fish fillets.

SERVES 4 (Makes about 1/2 cup)

TIME 10 minutes

WHY THIS RECIPE WORKS

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking p...

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