2 skinless, boneless fish fillets such as cod, red snapper or tilefish about 2 1/4 pounds. (I've used frozen perch fillets).

1 tsp. ground coriander
1/2 c. fresh grapefruit juice
Salt and pepper to taste
2 grapefruit
2 tbsp. olive oil
1/4 c. butter, room temperature
Juice of 1/2 lemon
2 tbsp. minced parsley

Arrange fish in one layer in a shallow dish. Section out the 2 grapefruit (squeeze each half to get some of the juice). Blend coriander, grapefruit juice and salt and pepper. Pour over fish and let stand 10 to 15 minutes. Preheat broiler.

Drain fish and rub with oil to coat both sides. Arrange fish on broiler pan and broil 4 to 5 minutes, 4 inches from heat. Combine butter, lemon juice and parsley, spoon over finished fish, serve with grapefruit sections. This may seem like a strange combination but the coriander and the grapefruit do wonders for ordinary fish.