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[Although any mild white-fleshed fish will do]

For this recipe try oroblanco grapefruit. Oroblanco grapefruit are a cross between a pomelo and a white grapefruit and have a green skin when ripe. While the juice is sweet, the pith tends to be bitter so it is advisable to cut the flesh from the pith. Click here to see a video on how to do this quickly.

Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes


  • 1 grapefruit
  • 2 sole fillets, each 5oz  [160gm] [or any other mild white-fleshed fish]
  • Kosher salt
  • Freshly ground black pepper
  • Cayenne pepper
  • 2 tablespoons grapefruit juice [additional to the whole grapefruit above]
  • 2 tablespoons orange juice
  • 1 tablespoon chopped coriander

Prepare the grapefruit, removing all the pith. Do this over a bowl to catch the juice, and also squeeze out any remaining juice from the residual grapefruit  membranes, reserving this also. Save this juice, and add to the orange and grapefruit juice.

Oil a frying pan and place over a medium heat.

Add the sole to the frying pan and cook for about 3 minutes each side, turning carefully. During this time, season the sole with salt, pepper and cayenne pepper to taste. When the sole is  springy to the touch, remove  and keep warm.

Add the grapefruit sections and grapefruit and orange juice to the frying pan.  Bring to the boil and let reduce for a minute or two.  Pour over the fish and sprinkle with coriander to serve.