|Sole fillets||2 Pound|
|Pink grapefruit||1 Medium|
|Orange rind||1⁄4 Teaspoon|
|Chablis/Dry white wine||2 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
Rinse fillets with cold water; pat dry.
Place in a 13- x 9- x 2-inch baking dish; set aside.
Section grapefruit over a bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Add orange rind to grapefruit juice; set aside.
Section oranges over bowl to catch juice; set sections aside, and reserve 1/2 cup juice.
Combine reserved grapefruit juice mixture, reserved orange juice, wine, tarragon, garlic powder, and paprika, stirring well.
Pour over filletrs.
Bake, uncovered, at 400Â° for 15 minutes or until fish flakes easily when rested with a fork; baste occasionally with pan juices during cooking.
Remove from oven, and carefully transfer fillets to a serving platter; top with reserved grapefruit and orange sections.