Cut fish into uniform serving-size pieces. Arrange in an 8-inch
square glass baking dish. Peel and section grapefruit over a
bowl to retain juice. Drain sections and reserve. Pour juice
over fish. Let marinate at room temperture 10 to 15 minutes;
discard juice. Sprinkle fish with salt and pepper.Melt butter in a 2 cup measuring cup in microwave oven
about 1 minute on high; pour over the fish. Turn fish ober to
coat with butter. Cover dish with waxed paper. Cook in
microwave oven 8 to 9 minutes on high, or until fish flakes
easily when tested with a fork. Remove from oven and
baste fish with pan juices. Combine condensed soup with sour cream,green onion
and parsley. Spoon some over each piece of fish. Top with
reserved grapefruit sections. Cover and cook in microwave
oven 4 to 5 minutes on high, or until throughly heated. Serves 6 to 8.
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