Cook the rice in 400 ml boiling salted water at low heat for about 20 minutes
Peel 2 grapefruits thickly, removing the white skin with them. Cut out the fillets between the parting skins, collect the juice. Squeeze 1 grapefruit. Stir butter, 2 tbsp. juice and paprika until smooth, fill into a piping bag. Put in a cool place
Wash the fish, pat dry and cut into larger pieces. Season with salt and pepper. Mix flour and thyme, turn fish in it. Fry in 2 tablespoons of oil on each side for 3-4 minutes
Clean, wash and chop the spring onions. Fry briefly in 1 tablespoon of oil, remove. Add grapefruit and the rest of the juice to the frying fat and let it boil down a little while stirring. Season to taste with lemon juice, salt, pepper and sugar
Arrange fish, rice, spring onions and sauce. Spray citrus butter on lemon or grapefruit slices and place on the fish
Drink: cool white wine