1 orange, segmented
1 grapefruit, segmented
1 tbsp orange zest
3 tsp flat leaf parsley, chopped
2 green onions, chopped
1 jalapeño, seeded and minced
3 tbsp Perrin Grapefruit IPA
2 tbsp olive oil
4 (4-6 oz) white fish fillets
½ cup all-purpose flour
neutral oil to pan fry, such as canola or safflower
Slice orange and grapefruit segments into 1-inch pieces. Add to a large mixing bowl with orange zest, parsley, green onion, jalapeño, Grapefruit IPA, and 2 tbsp olive oil. Season with salt and pepper to taste and mix well.
Rinse fillets in cold water and pat dry. Season both sides of each fillet with salt. Place flour in a shallow dish, gently pressing each fillet into the flour to coat. Shake off excess flour.
Heat a little oil in a skillet over medium-high heat. Cook fish in oil until it flakes easily with a fork, about 4 minutes per side.
Serve fish immediately atop Grapefruit IPA fruit salad.