You can use any type of fish in this recipe. I think that a nice soft white flesh fish goes nicely with the citrus flavors and the butter sauce.

Trim all the bones out of the fish fillets and place the fish fillets onto a plastic tray. In a small stainless steel bowl, mix the orange, lemon and lime juice with the orange, lemon and lime zest. Add the sugar, olive oil and vinegar. Finely dice the chili and add to the marinade. Mix the marinade well and pour over the fish. Place the fish into the refrigerator and leave the fish to marinade for 2 hours, turning the fish over regularly in the marinade.

To make the lemon butter sauce, place the white wine into a small cooking pot and reduce over a moderate heat by two thirds. Add the thick cream and reduce the cream by two thirds. Your sauce should be fairly thick by this stage. Take the sauce off the heat and whisk in the cold butter slowely. Add the seasoning and lemon juice.

Take the fish out of the marinade and place onto a hot grill. Cook on both sides for around 3 to 4 minutes. Take the fish off the grill and place onto your serving plate. Spoon some of your lemon butter sauce over the fish and serve.

2 by 7 ounce perch fillets

½ red onion

1 teaspoon orange zest

1 teaspoon lemon zest

½ teaspoon lime zest

2 tablespoon orange juice

1 tablespoon lemon juice

1 teaspoon lime juice

1 tablespoon white vinegar

½ small chili

1 teaspoon brown sugar

1 tablespoon olive oil

½ cup white wine

1 cup thick cream

2 tablespoons lemon juice

1 tablespoon butter

Time to make 1 hr Serves 2