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