INGREDIENTS
4 fish steaks (6 ounces each) or 2 fish steaks (12 ounces each) try halibut, tilefish or salmon
3 tablespoons flour
¼ teaspoon salt
1/8 teaspoon pepper
4 tablespoons margarine or butter, divided
½ pound red seedless grapes
3/4 cup Florida grapefruit juice
2 medium Florida grapefruit, sectioned
2 tablespoons chopped parsley
PREPARATION
Combine flour, salt and pepper; coat fish steaks with flour mixture. Reserve unused flour mixture. In large skillet melt 2 tablespoons margarine, sauté steaks until brown on one side, 3 to 4 minutes. Turn and brown other side. Fish is done when it flakes easily with a fork. Remove to serving platter, keep warm. Add more margarine, if necessary. Fry remaining fish steaks. Remove to serving platter. In same skillet, melt remaining 2 tablespoons margarine. Stir in grapes; cook 1 minute. Stir in reserved flour mixture. Gradually add grapefruit juice. Cook, stirring constantly, until mixture boils and thickens. Add grapefruit sections and parsley; heat through. Pour over fish steaks.
YIELD: 4 servings.