Serve with a flavorful rice: Saffron Rice Pilaf with Red Pepper & Toasted Almonds.
Not a fan. The balance seems off. Too acid too much ginger. I love most fine cooking recipes but not this one. Grapefruit is expensive for us so that was especially disappointing.
We are a statins/no grapefruit family, so I had to adapt this recipe. I subbed naval oranges for the grapefruit, and then, to counteract the added sweetness, reduced the honey, used broth instead of juice, and doubled the lemon juice to brighten it further. A-Maze-Ing! I agree with an earlier comment, this would have been even more fantastic with grilled salmon, but definitely a keeper recipe. In the future, I may also try this with blood oranges for their higher acidity, but it was delicious with the regular oranges. We served it with the recommended pilaf and roasted asperagus with toasted lemon panko.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.