Grilled Fish with Citrus Pearl Sauce

• 2 navel oranges
• 1 grapefruit
• 1 lime
• 4 Pompano
• 1 tbsp. extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tbsp. cold unsalted butter

1. Using a sharp knife, peel 1 of the oranges, removing all of the bitter white pith, then cut in between the membranes to release the sections.
2. Using a fork, gently break up the sections into pearls; you will need 2 tablespoons.
3. Repeat with 2 sections of the grapefruit to yield 2 tablespoons of pearls, and with the lime to yield 1 tablespoon of pearls.
4. Juice the remaining orange and grapefruit to yield 1/2 cup each of juice.
5. In a small skillet, simmer the orange and grapefruit juices over moderately high heat until reduced by half, about 10 minutes.
6. Light a grill.
7. Brush the fish with olive oil and season with salt and pepper.
8. Grill over a hot fire until just cooked through, 3 minutes per side for pompano or mackerel, 5 minutes for halibut.
9. Transfer to plates.
10. Bring the reduced juice to a boil and add the citrus pearls.
11. Remove from the heat and whisk in the 1 tablespoon of olive oil, then the butter.
12. Season with salt.
13. Spoon over the fish and serve.
14. One Serving: 300 cal, 10 gm fat, 2.8 gm saturated fat, 15 gm carb, 3 gm fiber.

oranges, grapefruit, lime, pompano, extravirgin olive oil, salt, cold unsalted butter

Taken from www.delish.com/recipefinder/grilled-fish-citrus-pearl-sauce-recipe-8656 (may not work)