Let the cooking commence!

Last night my dad and I made dinner, and a marvelous dinner it was. A friend had given us four smallish trout, and I had the radical idea to make a grapefruit sauce to go with them. I'd seen recipes that incorporated grapefruit and crab, and thought it could just as well spread to the rest of seafood. I hopped online and found a recipe for grapefruit sauce that was meant to go with halibut, and while my dad was seasoning the fish, I made it.

I really wanted couscous with the fish, but my dad decided he didn't really like couscous because it's too dry. I think it's just the way my mom makes it, personally. So I decided to make sauteed mushrooms in some kind of cream sauce, because we had all these mushrooms that needed to get used, and then we could have that over the couscous. Butter, onion, garlic, Worcestershire sauce, and sauteed mushrooms; add cream and parsley and white wine. absolutely heavenly!

The only problem was that the grapefruit sauce didn't turn out. It tasted good, and added a nice sweet/citrus flavor to the fish (kind of like lemon with salmon, but sweeter and more tropical), but it wasn't thick at all and I had to strain the pulp out to get the seeds out. So it was really like sweet grapefruit juice. But we still have two of the fish so I'm going to experiment with cornstarch and heat and see if I can't make something of it yet. :)