Source: dLife

Cod fillets cooked with grapefruits and grapefruit juice served with a yogurt and horseradish sauce.

Servings

1 butter flavored cooking spray
1 large shallots , sliced thin
0.5 cup grapefruit juice
2 tbsp cold water
0.12 tsp fennel seed , bruised with a spoon
8 oz Fish, cod, Pacific, fillet, raw (2 (4-ounce) fillets)
0.25 cup Grapefruit, pink, fresh, sections
1 tsp horseradish sauce
1 cup lowfat plain yogurt

1 Spray a nonstick sauté pan with the cooking spray. Cook the shallot for 4 minutes over medium-low heat.
2 Mix in the fennel seeds, grapefruit juice, and water and bring to a boil. Reduce the heat and add the fillets. Cook, covered for about 8 to 10 minutes.
3 Place the fillets on separate plates and cover to keep warm.
4 Bring the juices left in the pan to a boil. Add the grapefruit and boil for 30 seconds. Then, drizzle over the fillets.
5 Mix the horseradish and yogurt in a bowl and serve with the fillets.

You can add more horseradish for taste.