Those of you who have fruit trees in your yards can relate when I say, I have more citrus than I can use! Every season I try to find new ways to use it so it isn't wasted. We have a total of 6 citrus trees including, 2 grapefruit, 1 lemon, 1 orange, 1 tangelo, and 1 tangerine. I try to give it away, which is hard because everyone else is trying to give their extra fruit away also! But I wanted to share with you 2 of my favorite ways to use some of my citrus.
First; the best way to clean a microwave oven is to get a glass dish and put 3-4 cups of water in it. Slice a lemon in half and put it in the water and put the dish in the microwave. Turn the oven on high for 13-15 minutes. When it is done, use hot pads to take out the lemon water. Your microwave will be covered with steam. Take a towel and just wipe down the inside of the oven. Everything comes off easily and it leaves a wonderful smelling oven!
The second idea I have is a wonderful recipe that I got on Martha Stewart's show a few years ago and my family loves it. I hope you can try it and let my know how you like it.
Halibut with Grapefruit and Rosemary
2 ruby red grapefruit
1 sprig plus 1 teaspoon chopped fresh rosemary
1 T sugar
Coarse sand and pepper
1 T olive oil
Four 6-ounce skinless halibut or other firm white fish fillets
1-Pre-heat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
2-Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both side of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, ½ c water, and ¼ t coarse salt. Place saucepan over medium heat and bring to a boil. Cook until syrupy, 8-10 minutes.
3- Meanwhile, rub fresh fillets with oil; season with salt and pepper. Place on a broiler-proof rimmed baking sheet. Broil until opaque throughout, 7-10 minutes.
4- When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently, place on top of the fish fillets, and serve.