Sole With Grapefruit-Thyme Butter

• 2 pink grapefruit
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 (3- to 4-ounce) sole fillets
• Salt
• Freshly ground black pepper
• 1/2 cup dry white wine
• 2 tablespoons rice wine vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon chopped fresh thyme
• 6 tablespoons butter, cut into pieces

1. Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.
2. Heat oil and 1 tablespoon butter in a large skillet over medium heat. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done. Transfer to a plate, cover, and keep warm.
3. Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper. Serve fillets topped with Grapefruit-Thyme Butter.
4. Wine pairing: A Fume Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.

pink grapefruit, olive oil, butter, salt, freshly ground black pepper, white wine, rice wine vinegar, ginger, thyme, butter

Taken from www.myrecipes.com/recipe/sole-with-grapefruit-thyme-butter (may not work)