Stovetop Seared Rockfish with Grapefruit–Shallot Butter Sauce + Quick Bok Choy
Fast, restaurant-style fish: rockfish seared until crisp, then finished with a quick grapefruit-butter pan sauce. Served with sautéed bok choy for a fresh, bitter-sweet winter citrus contrast.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) (1 lb) 12 oz (2 fillets) $9.99
- Bok Choy (1 lb) 1 lb, chopped $2.77 sale (reg $2.99)
- Simple Truth Organic® Fresh Grapefruit Bag (3 lb) 1 grapefruit (zest + 1/4 cup juice) $5.99
- Shallots 1 small shallot, minced $3.99
- Butter 2 Tbsp (divided)
- Olive oil 1 Tbsp
- Salt and black pepper to taste
- Optional: pinch sugar or honey 1/2 tsp (if grapefruit is very tart)
Instructions
- Prep sauce components: Zest grapefruit (about 1 tsp) and squeeze 1/4 cup juice. Mince shallot.
- Sauté bok choy: Heat 1/2 Tbsp butter + 1 tsp olive oil in a skillet over medium-high. Add bok choy and a pinch of salt plus 2 Tbsp water; cover 2 minutes. Uncover and cook 1–2 minutes more. Transfer to plates.
- Sear rockfish: Pat fish dry; season with salt and pepper. In the same skillet, heat 2 tsp olive oil over medium-high. Sear fish 3–4 minutes per side until golden and just cooked through. Transfer to plates.
- Grapefruit pan sauce: Lower heat to medium. Add 1 Tbsp butter and shallot; cook 30 seconds. Add grapefruit juice (and 1/2 tsp honey/sugar if needed). Simmer 1–2 minutes. Whisk in remaining 1/2 Tbsp butter and grapefruit zest. Taste for salt.
- Serve: Spoon grapefruit-butter sauce over rockfish; serve with sautéed bok choy.
Health notes: ~500–650 kcal per serving. Lean protein; bok choy is nutrient-dense. Keep it lighter by using 1 Tbsp butter total.
Drink pairing: Citrus + delicate white fish loves zippy whites. Best styles: Sauvignon Blanc, Vermentino, or dry sparkling.