Makes 2 servings. Difficulty
1 ruby red grapefruit 1 medium fennel bulb (fronds reserved for garnish) 2-1/2 Tablespoons olive oil 1/2 teaspoon fennel seeds, ground in a mortar and pestle 2 snapper filles (about 6 oz. each) 1 teaspoon fresh lemon juice Salt and freshly ground black pepper
Working over a bowl, cut the peel and white pith from the grapefruit with a sharp knife, then cut the sections free from the membranes. Squeeze 1 to 2 tablespoons of juice from the membranes before discarding. Dice the grapefruit sections and set aside.
Cut the core out of the fennel bulb and slice thinly. Heat the oil in a large skillet over medium high heat. Add the fennel and fennel seeds and sauté for about 10 minutes or until tender. Add the reserved grapefruit juice and continue to cook over low heat, covered, stirring occasionally, until the fennel is very tender, about 8 minutes longer. Stir in the reserved diced grapefruit.
Meanwhile, season the fish with salt and freshly ground black pepper. Heat the remaining oil in a large non-stick skillet over medium high heat. Add the fish fillets and cook until golden on both sides and the fish flakes easily with a fork, about 3 minutes per side. Sprinkle the fish with lemon juice and serve the fennel mixture over the top. Garnish with fennel fronds and serve.