Though this dish was originally conceived for sole, any mild white-fleshed fish will do. In fact the sauce would also stand up to a more robust fish as well.
1 tablespoon butter
2 sole fillets, about 5 or 6 ounces each
Kosher salt, freshly ground black pepper and cayenne pepper to taste
2 tablespoons shallots, minced
3 tablespoons chopped red bell pepper
2 tablespoons each, grapefruit and orange juice
1 tablespoon chopped cilantro
1)Peel and section grapefruit. Save the juice that accumulates and add to the orange and grapefruit juice.
2)Put butter in a non-stick skillet over medium heat. Season sole with salt, pepper and cayenne to taste. Add sole and cook about 3 minutes on each side, turning carefully. Remove when springy to the touch and keep warm.
3)Add shallots and bell pepper and cook until shallots soften, about 3 minutes. Addgrapefruit sections and juice. Bring to a boil and let reduce for a minute or two. Pour over fish and sprinkle with cilantro. Serves 2.