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1
Using a sharp knife, remove the peel and bitter white pith from the grapefruit.
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2
Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl.
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3
Squeeze the remaining grapefruit juice into a separate bowl.
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4
Put the flour, egg and cornmeal in 3 shallow bowls.
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5
Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess.
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6
Dip the fillets in the beaten egg, then dredge them in the cornmeal.
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7
In a large skillet, melt 1 tablespoon of the butter.
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8
Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side.
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9
Transfer the sage leaves to a plate lined with paper towels to drain.
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10
Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering.
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11
Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side.
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12
Divide the fillets among 4 plates.
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13
Discard the oil and wipe out the skillet with paper towels.
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14
Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute.
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15
Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute.
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16
Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time.
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17
Season with salt and pepper and spoon the sauce and grapefruit sections over the trout.
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18
Garnish each fillet with 2 sage leaves and serve immediately.
