Sauteed Snapper with Grapefruit-Basil Butter

• 4 red snapper fillets (67 ounces each), skin on or off
• Salt and pepper
• 3 tablespoons olive oil
• Grapefruit-Basil Butter
• Grapefruit segments
• 1 large ruby red grapefruit, cut into segments (see p. 179), juice reserved (about 1/3 cup)
• Juice of 1 medium orange (about 1/3 cup)
• 1/4 cup white or rose wine
• 1 medium shallot, chopped
• 2 tablespoons butter
• 4-6 large fresh basil leaves, blanched, shocked, and finely chopped
• Salt

1. Season the fish with salt and pepper.
2. Heat half the oil in a large skillet over high heat and place 2 of the fillets skin side down (if serving skin-on).
3. If the skin is off, place the fish in the pan presentation side down first.
4. Reduce the heat to medium and cook for 45 minutes, pressing with a spatula so that the skin makes contact with the pan and becomes crispy.
5. Turn and cook on the other side for about 2 more minutes, until the fish is just cooked through.
6. Repeat with the other 2 fillets and the remaining oil.
7. Pour half the Grapefruit-Basil Butter on plates or a platter, and place fish and grapefruit segments (see Grapefruit-Basil Butter) on top.
8. Drizzle with the remaining Grapefruit-Basil Butter.
9. This dish is excellent with plain basmati rice.
10. Place the grapefruit juice, orange juice, wine, and shallot in a small saucepan and bring to a boil.
11. Lower the heat and simmer until you have about 2 tablespoons of liquid (about 10 minutes).
12. Whisk the butter slowly into the juice, until you have a creamy sauce.
13. (Remove it from the heat and cover if not serving immediately.)
14. When ready to use, stir in the basil, season with salt, and reheat if necessary.

red snapper, salt, olive oil, butter, red grapefruit, orange, white, shallot, butter, fresh basil, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-snapper-with-grapefruit-basil-butter-383511 (may not work)