Preparation

• 1
  Preheat oven to 475°F/220°C
• 2
  Grate 1 teaspoon grapefruit peel
• 3
  reserve. Cut off peel and pith from grapefruits
• 4
  cut fruits into segments and discard seeds and membrane
• 5
  Mix shallots, tarragon, and grated grapefruit peel in small bowl to blend
• 6
  Drizzle olive oil over bottom of medium roasting pan
• 7
  heat pan in oven for 3 minutes. Sprinkle shallot mixture over oil
• 8
  Place trevally fillets in single layer atop shallot mixture
• 9
  sprinkle with salt and pepper. Roast 5 minutes. Turn trevally fillets over
• 10
  Top fillets with grapefruit slices. Roast fish to desired doneness, about 3-5 minutes longer for medium.
• 11
  <em>Thanks to Choose Wisely for this recipe</em>