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.
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...