Red Snapper with Grapefruit Sauce

Description:
This I found to be really good - so different from the ordinary fish courses. It is easy to make and has all the good ingredients to make a perfect meal: veggies, side dish, and perfect sauce!

Ingredients:
Main course:

4 fillets of Red Snapper (or any fish fillet: tilapya, salmon, boneless bangus fillets, etc.
salt, pepper,
grapefruit zest of one small grapefruit
Note: Do not include the white part of the grapefruit zest---

Sauce:
grapefruit slices peeled and cut up into chunks (Suha in Filipino)
Fresh chives - chopped
1 onion - sliced
butter -1 tbsp
EVO (extra virgil olive oil) or any oil of your preference
1-1/2 cup Chicken stock

Side dish 1:
1-1/2 cup coscous
fresh green peas (around 1 cup)
1/2 cup dry white wine (or if you prefer, chicken stock, or fish stock)
2 tbsps butter

Side dish 2: sliced cabbage, butter, salt and pepper



Directions:
1. Score the fish but keep the skin on
2. Season with salt and pepper - set aside to season -
3. Sprinkle grapefruit zest on the meat side (not on the skin side)

Fry in EVO and set aside - cover with foil to rest
Before serving - top with the grapefruit sauce..

Side Dish 1:

Empty couscous into a deep pan
Add chicken stock
Add green peas
Add butter
Salt and mix altogether until thoroughly blended
Set aside.

Side dish 2"

Saute the cabbage in butter and EVO,
Add salt and pepper and set aside.

Sauce:

1. Saute the onion, add the grapefruit chunks, dry white wine (or chicken stock) - salt and pepper.