"Grapefruit has an unfavorable reputation for its typically bitter taste; however, there are a number of different types of grapefruit among the three basic categories of red, white, and pink, any of which can give your seafood a well-deserved punch of flavor. Grapefruit peels are typically thick, and a freshly zested grapefruit will add bright citrus flavor to your seafood meal."
"If you don't usually eat grapefruit on its own, consider cooking with it in a different way. Use a microplane, grater, or paring knife to prepare the zest and start with just a small amount, tasting as you go to ensure it doesn't overpower your seafood. Additionally, you can use these citrus peels to make an unforgettable gremolata that will easily complement your favorite fish."
"One of the most important things to keep in mind when working with grapefruit is safety. For example, grapefruit and grapefruit juice can adversely interact with some medications, so it's vital to double-check before cooking with the fruit to ensure your safety and that of anyone for whom you're preparing food. In addition, using paring knives and zesters should always be done with care and full attention."
Grapefruit zest brings bright citrus notes to seafood dishes and can be used from any of the red, white, or pink varieties. Grapefruit peels are thick and a fresh zest provides a punch of flavor that complements fish. Zesting tools such as a microplane, grater, or paring knife work well; begin with a small amount and taste as you go to avoid overpowering the dish. The peels can also be incorporated into a gremolata to elevate flavor. Safety considerations include potential grapefruit–medication interactions and careful handling of knives and zesters while preparing zest.
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