2 fillets of fish such as cod, red snapper or tilapia, about 1 pounds total weight
1teaspoon ground coriander
½cup fresh grapefruit juice
Salt to taste if desired and freshly ground pepper to taste
2 small grapefruits or 1 large
2tablespoons olive oil
Maitre d’hotel butter (below)
Preheat the broiler to high.
Arrange the fish halves in one layer in a rimmed baking dish.
Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
Drain some of the grapefruit sauce from the fish fillets. Rub the fish with olive oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Broil the fish for 4 to 5 minutes.
Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.