Barbecued Grouper With Sweet-Sour Grapefruit Sauce Recipe

Cut half the grapefruits into 1-inch thick slices.

Grate zest from 1 of remaining grapefruits. Juice the remaining grapefruit to obtain 1 cup juice.

In a bowl, combine the grapefruit zest, grapefruit juice, sugar, green onion, chili sauce and salt; mix well. (Marinade can be covered and refrigerated for 8 hours before using.)

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450 degrees). Place fish in a baking dish. Stir marinade; pour half over fish, turning to coat evenly. Cover fish and marinate in the refrigerator for 5 to 15 minutes.

Lay grapefruit slices in a tight, single layer directly on the grill rack. Place fish on top of grapefruit. Cover grill; cook 10 minutes before lifting the lid. If the fish does not flake when prodded with a fork, close lid and cook 2 minutes more. Transfer fish to dinner plates; spoon remaining marinade over fish. Serve at once.