6 to 8 grapefruit, unpeeled
1/2 cup packed brown sugar
1/2 cup minced green onion
1 tablespoon Asian chili sauce
1/2 teaspoon salt
4 - 6 ounce grouper filets

Cut 4 grapefruits into -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. Makes 4 servings.