Jill's Sea Robin w/ Grapefruit

We got this recipe from a graduate of the Culinary Institute of America in Hyde Park, NY.

Skin and section the grapefruit

Chop shallot

Saute the bird

Add shallot ~ deglaze with Vermouth or better yet Pernod (only if you like anise)

Add Grapefruit and 1/4 cup juice

Finish with butter ~ YUM