- 2 skinless, boneless fillets of fish such as cod, red snapper or tilefish, about 2 1/4 pounds total weight
- 1 teaspoon ground coriander
- ½ cup fresh grapefruit juice
- Salt to taste if desired Freshly ground pepper to taste
- 2 grapefruit
- 2 tablespoons olive oil
- Maitre d’hotel butter (see recipe)
- Preheat the broiler to high.
- Cut each fillet crosswise in half. Arrange the fish halves close together 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 the fish fillets. Arrange them on a baking sheet, and rub with 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. Leave the broiler door slightly ajar. 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.