Recipe by: Adapted from Cuisine et Vins de France, January 2003 Busy:30 min, Total prep time: 30 min Serves: 4

Toast the sesame seeds on medium heat in a dry frying pan until they reach a lovely honey colour. Watch over them carefully and stir them regularly as they can burn quickly.

Roll the monkfish chunks in the seeds and place delicately in the top part (with a pierced bottom) of a steamer. Set aside.

Bring water to the boil in the bottom part of the steamer.

While the water is warming up, peel the grapefruits, removing as much white stuff as possible and leaving the flesh exposed (i.e. less poetically, cut through the outer membrane of the grapefruit segments). With a small sharp knife, remove the flesh off each grapefruit segment, trying to keep it whole. Do this by first cutting each grapefruit in half along the length of the segments (do not cut across, you want the full segments if you can). Then unstick the first side membrane you encounter with your knife and remove the flesh. Go to the next membrane and repeat, as if flicking through the pages of a book, the membranes being the pages. With this technique you will go very fast.

Squeeze the juice of the second grapefruit into a small saucepan. Add the cream, butter, a few pinches of turmeric and the syrup or sugar.

Once the water is boiling, steam the monkfish, covered, for about 6 minutes. Add the grapefruit segments around and cook for 2 more minutes.  When ready, remove the top part of the steamer with the fish and grapefruits in it and reserve on a plate, keeping the lid on.

While the fish is cooking, reduce the grapefruit sauce on medium heat for 7-8 minutes. Don't expect it to thicken into a creamy or syrupy texture but the liquid should get a little bit of body.

Serve immediately with the fish, grapefruit segments and a bit of dill if using. For a truly stunning plate, serve with a mix of white and wild rice.

Enjoy the colourful and joyful sight and the delicious taste!