Fillet of Fish With Grapefruit

• 2 skinless, boneless fillets of fish such as cod, red snapper or tilefish, about 2 1/4 pounds total weight
• 1 teaspoon ground coriander
• 1/2 cup fresh grapefruit juice
• Salt to taste if desired Freshly ground pepper to taste
• 2 grapefruit
• 2 tablespoons olive oil
• Maitre d'hotel butter (see recipe)

1. Preheat the broiler to high.
2. Cut each fillet crosswise in half.
3. Arrange the fish halves close together in one layer in a rimmed baking dish.
4. Blend the coriander, grapefruit juice, salt and pepper.
5. Pour this over the fish, and let stand 10 or 15 minutes.
6. Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin.
7. Cut the flesh into neat sections, cutting between the tough, fibrous white portions.
8. Set the sections aside.
9. Drain the fish fillets.
10. Arrange them on a baking sheet, and rub with oil to coat evenly on both sides.
11. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat.
12. Leave the broiler door slightly ajar.
13. Broil the fish for 4 to 5 minutes.
14. Spoon the butter over the fish, and let it melt.
15. Arrange the grapefruit sections around the fish, and serve immediately.

skinless, ground coriander, fresh grapefruit juice, salt, olive oil, butter

Taken from cooking.nytimes.com/recipes/5548 (may not work)