Grapefruit

By Valerie Foster, The Stamford Advocate, Conn.

Feb. 14–Welcome to the ‘tween season, between local apples and spring fruit. It’s all about citrus now, the perfect time to take pick up grapefruit.

The Florida Department of Citrus recently teamed up with Bob Greene, Oprah’s personal trainer of author of “The Best Life Diet,” to sponsor a chef’s recipe contest starring — of course — grapefruit. All the recipes had to contain less than 600 calories, at least 5g of fiber, less than 600mg of sodium and not more than 5g of saturated fat.

The winning recipe, which appears below, was created by Chef Matthew Laman of Sodexho USA, who beat out 69 other chefs competing in the contest, held at the Culinary Institute of America in Hyde Park, N.Y.

*First place

Grapefruit and Jerk-Grilled Chicken with Arugula Salad

Prep time: 1 hour

Cook time: 30 minutes

Chicken:

4 6 oz. boneless chicken breasts

1 Tblsp. jerk marinade

Sauce:

1 Tblsp. minced garlic

Nonstick cooking spray

2 cups no-sodium chicken broth

Juice of 2 grapefruits (about 16 oz. juice)

1 Tblsp. cilantro finely chopped

Salad:

2 cups arugula

2 Tblsp. extra-virgin olive oil

2 grapefruit (peeled, segmented and coarsely chopped)

2 papaya (peeled, seeded and diced)

Fresh cracked black pepper, to taste

16 grape tomatoes sliced in half lengthwise

4 fresh 1u4-inch thick pineapple rings

* Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.

* In a heavy skillet over medium-high heat, saute garlic with nonstick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.

* Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.

* Makes 4 servings. Per serving: 414 calories; 39g protein; 45g carbohydrates; 6g fiber; 10g total fat; 142mg sodium.

– From Chef Matthew Laman, Sodexho USA

*Second place

Grapefruit Salad with Seared Shrimp

Prep time: 1 hour

Cook time: 30 minutes

Salad:

8 baby potatoes

3 grapefruits

1 small fennel bulb (to yield about a cup, thinly sliced)

1/2 cucumber

1 avocado

1 persimmon

4 Tblsp. fresh pomegranate seeds

2 sprigs of tarragon

1 head of radicchio

1 Tblsp. extra virgin olive oil

12 jumbo shrimp (peeled and de-veined)

Vinaigrette:

2 tsp. salt

2 cloves garlic, minced

2 Tblsp. and 1 tsp. extra virgin olive oil

* Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor. Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp. Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside.

* In a hot saute pan, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side. Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve.

* Makes 4 servings: Per serving: 508 calories; 29g protein; 59g carbohydrates; 11g fiber; 19g total fat; 635 mg sodium.

– By Chef Holly Peterson, chef consultant and owner of

Sea Star Sea Salt in Napa Valley, Calif.

*Third place

Sugar-crusted Salmon with Grapefruit

and French Green Bean Salad

Prep time: 30 minutes

Cook time: 30 minutes

2 grapefruit

1u4 cup cilantro

2 key limes

4 5-oz. portions fresh salmon fillets

2 Tblsp. natural cane sugar

1 1u2 cup French green beans

2 Tblsp. extra-virgin olive oil

1u4 cup dried cranberries

1u2 cup cooked brown rice

Nonstick spray

* Peel and segment grapefruit. Reserve 8 slices and roughly chop the remaining fruit. Finely slice the cilantro. Zest and juice the limes. Set aside.

* Place salmon fillets skin side down onto a baking sheet coated with non-stick spray or lined with non-stick aluminum foil and place under a hot broiler. Cook for 5 to 6 minutes or until desired doneness. Remove and lay two slices of grapefruit on top of each of the fillets. Evenly sprinkle the cane sugar over the grapefruit on top of the salmon portions and place back under the broiler to caramelize the cane sugar. Watch closely as this happens quickly.

* In a large bowl, toss the green beans with olive oil, zest and juice of the key limes, chopped grapefruit, sliced cilantro, cranberries and prepared brown rice. Evenly portion and arrange mixture in the center of four dinner plates. Place salmon fillets on top of green bean salad mixture and serve.

* Makes 4 servings. Per serving: 398 calories; 34g protein; 39g carbohydrates; 5g fiber; 13g total fat; 111mg sodium.

– By Chef Andy Trousdale, chef and owner

of Le Bistro Restaurant in Lighthouse Point, Fla.

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Copyright (c) 2007, The Stamford Advocate, Conn.

Distributed by McClatchy-Tribune Business News.

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