Two big handfuls of toasted pecans
3-4 peeled cloves of raw garlic
extra virgin olive oil
juice and grated zest of 1 lemon
grapefruit for serving
Place toasted pecans in a powerful blender along with warm water. When the thick puree is smooth, add garlic, salt and pepper and blend until smooth again.
Cool, then blend in quite a lot of mild-flavored extra virgin olive oil. Sauce should be as thick as a potato-chip dip and was fluffy from aeration in the blender.
Sauce will keep for a few days at this point. Before serving, whisk in the lemon juice and zest, checked the salt, pepper and olive oil levels and bring the sauce to room temperature.
Put sauce on each plate. Quickly pan-fry some fillets (salted and peppered, and floured on the skin side) in olive oil ? a matter of four or five minutes max ? put the crisp-skinned fish on the sauce and top the fish with a bit of diced grapefruit.