Ingredients:

2 medium-sized Texas Red Grapefruit

4 - 7 oz. pieces of Sea Bass

2 tablespoons vegetable oil

2 tablespoons of agave syrup

2 tablespoons grated ginger

1/8 cup fresh mint, roughly chopped

2 roasted tomatoes, skinned and cut into medium dice

1 medium red onion, cut into small dice

1 teaspoon minced fresh garlic

Kosher salt and pepper

Directions:

Peel and section one of the Texas Red Grapefruit.  Cut the segments in half and place in a mixing bowl.  Squeeze the juice from the remaining grapefruit and add to the mixing bowl with the segments.  Combine the remaining ingredients and season with kosher salt and pepper.

Heat an oven proof saute plan and add the vegetable oil.  Season the fish on both sides with the Kosher salt and pepper.  Once the pan is hot, add the fish to the saute pan.  Once the fish has started to brown, place in a 375 degree oven for 10 minutes.  (Thinner fish will cook faster.)  Remove the fish from the pan and spoon the salsa over the top.

Serves 4   (Recipe created by Executive Chef Paul French, Hyatt Regency, Austin, Texas for Texas Citrus Week promotion with ECA and  Tropic Moon Grapefruit)

Ingredients

• 1 (8-10 lb.) beef brisket
• 3 medium Texas Red Grapefruit, cut in half for juicing
• 1 bottle Raspberry Chipotle Marinade

Directions

Start a charcoal fire or the gas grill. Wash the brisket and trim off the excess fat. Season heavily with course sea salt, black pepper or mixed pepper. Sear the brisket with a high flame and then cook over a lower flame or at 300-325 degrees on the gas grill for about three hours. During the three hours, every 20 minutes, squeeze the juice of two grapefruit halves on all sides of the brisket on the grill. Along the way, add some wood chips or hickory bark to the fire for more smokiness, if desired. During the last hour of grilling, baste the brisket with the raspberry chipotle marinade.

When done, cut across the grain of the meat (across the tip.)

Serves: 32 to 40 (4 oz. servings)

Serving suggestion, the Texas Full-of-Flavor Brisket will taste great with Sweet Grapefruit Coleslaw, recipe under the salad section.

Recipe Courtesy of Just Like Magic Catering, Ballwin, MO

Ingredients

• 3-4 Texas RED Grapefruit, peeled and sectioned
• 2 pounds 31-25 sized deveined shrimp (70 pieces)
• 3 ounces olive oil
• 1 teaspoon tarragon
• 1 teaspoon thyme
• Season salt
• 6-inch Bamboo skewers

Directions
Peel and section the grapefruit. Set aside. Devein the shrimp and coat with the olive oil, tarragon and thyme. Grill the shrimp over a hot fire, periodically sprinkling with season salt but keeping them tender. Chill.

When ready, build the skewers by placing a Texas RED grapefruit section between two cooked shrimp. Make these with a few hours of serving as the fruit juices will continue to cook the shrimp. Keep the skewers cold then allow to come to room temperature before serving.

Makes approximately 35 skewers

Recipe developed by Just Like Magic Catering, Ballwin, MO