By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1/2 cup

Ingredients:

• 2 grapefruit
• 1/2 cup chicken broth
• 1/2 stick margarine, cut into 4 pieces
• 2 tablespoons minced cilantro
• Salt and pepper to taste

Directions:

• Juice one of the grapefruits, and place the juice in a small fry pan.
• Peel and section the other grapefruit, and place the fruit sections in a cup and set aside.
• Pour the chicken broth into the pan with the grapefruit juice.  Bring to a boil over high heat until liquid reduces by half.
• Remove pan from heat, and place margarine or butter in the pan.  Swirl as it melts to emulsify the sauce.
• Add cilantro, continuing to swirl.
• Add salt and pepper to taste.
• Pour over Pan Seared Halibut to serve, and garnish with grapefruit sections.
• Serve hot.