Sole with Grapefruit-Thyme Butter

Ingredients

• 4 servings pepper black freshly ground
• 1 tablespoon butter 
• 6 tablespoons butter cut into pieces
• 0.5 cup cooking wine dry white
• 1 tablespoon ginger fresh grated
• 1 teaspoon thyme leaves fresh chopped
• 2  pink grapefruit 
• 1 tablespoon olive oil 
• 2 tablespoons rice wine vinegar 
• 4 servings salt 
• 18 ounce sole fillets 

Equipment

• frying pan
• whisk

Directions

1. Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.
2. Heat oil and 1 tablespoon butter in a large skillet over medium heat.
3. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done.
4. Transfer to a plate, cover, and keep warm.
5. Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup.
6. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper.
7. Serve fillets topped with Grapefruit-Thyme Butter.
8. Wine pairing: A Fum Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.