450g monkfish fillets – cut into small pieces
1 tablespoon finely chopped fresh parsley
2 tablespoons extra virgin olive oil
2 tablespoons capers
Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.
Fry monkfish in small amount of olive oil until just cooked.
Make sauce by gently heating the butter and olive oil in a saucepan over a low heat – when warm add grapefruit, capers and chopped parsley. Pour over fish and serve immediately.