Add the avocado slices and grapefruit sections.

Cut between the flesh and the membranes to remove the grapefruit sections.

Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible.

Arrange the grapefruit sections in the crust in a pinwheel design.

Add half the grapefruit sections.

During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned.

Serve the chicken topped with a few grapefruit sections and any remaining glaze.

Add the grapefruit rind, cooked ginger and the grapefruit sections.

Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece.

But large shrimp and flaky filets of sea bass highlighted with grapefruit sections are fine.