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)

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

Fashion Mania

Trends, highlights and newcomers from the 2017 Fall New York Bridal Fashion Week

St. Crispin Day

The New Orleans Connection

Perfect Timing

Your beauty countdown to the Big Day

All Dogs Go to Heaven

Saying goodbye to my first baby

Real Wedding: Bourgeois - Lambert

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags