INGREDIENTS
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2 pink grapefruit
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1 tablespoon olive oil
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1 tablespoon butter
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6 (3- to 4-ounce) sole fillets
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Salt
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Freshly ground black pepper
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1/2 cup dry white wine
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2 tablespoons rice wine vinegar
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1 tablespoon grated fresh ginger
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1 teaspoon chopped fresh thyme
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6 tablespoons butter, cut into pieces