White Fish with Grapefruit and Honey Sabayon | RICARDO

Ingredients

• 1/2 cup (125 ml) pink or white grapefruit juice
• 1 tablespoon (15 ml) honey
• 3 egg yolks
• Salt and pepper
• 6 cod steaks, about 5 oz (150 g) each, skin removed
• 2 tablespoons (30 ml) olive oil
• The skinless segments of one white grapefruit, each cut into two pieces
• 3 tablespoons (45 ml) olive oil
• 1 1/2 lb (675 g) white or green asparagus, cooked (warm or cold)