• 1 lb Butterfish fillets - cut into small pcs
•     Extra virgin olive oil
• 1 Tbsp. Finely minced fresh parsley
• 2 Tbsp. Extra virgin extra virgin olive oil
• 2 ounce Butter
• 2 Tbsp. Capers
• 2 x Grapefruit

Directions

1. Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and throw away the rest. Fry butterfish in small amount of extra virgin olive oil till just cooked. Make sauce by gently heating the butter and extra virgin olive oil in a saucepan over a low heat - when hot add in grapefruit, capers and minced parsley. Pour over the fish.
2. NOTES : An ideal dish for a dinner party or possibly special occasion. Fresh tuna or possibly prawns may be used instead of minkfish.