By: EatingWell User
This is a quick and easy dish that has become a favourite. As I am usually making this for two, I only use one grapefruit which I halve then remove the grapefruit sections with a grapefruit knife, pouring off the accumulated juice into the pan. The only think I can't seem to do is keep the grapefruit sections intact - I usually end up with a pile of pink mush (tasty pink mush though)! I think it has to do with the timing of whatever I serve with the fish - the fish cooks so quickly, I'm usually waiting for everything else to finish.