2 large ruby red grapefruit with sections
2/3 cup sugar
1/4 cup white wine
2 cups fresh squeezed grapefruit juice
1/4 cup water
2 tablespoons cornstarch
6 – 7 ounce steak cut filets of Wahoo, broiled until just done
Peel grapefruit. With a paring knife, lift out grapefruit from each segment taking care to leave behind the skin.
Squeeze the juice from the remaining pulp and set the juice aside.
Reserve the grapefruit sections for the garnish.
Heat sugar in a saucepan until completely melted and caramelized - add wine and grapefruit juice. Add slowly and be careful of the splatter. The caramelized sugar is very hot and the cooler wine and juice will make the sugar solidify. Simmer until sugar is incorporated.
NOTE: If you’ve never melted sugar, think of it as lava. Do not taste test as the melted sugar is extremely hot.
Mix water and cornstarch together, add slowly to the mixture to slightly thicken the sauce. Pour your desired amount over the grilled Wahoo.
Garnish and serve.
