Clean fish in a mixture of vinegar and water; drain and pat dry with a clean kitchen towel.
Season fish fillet with salt and pepper. Coat in flour then shake off the excess.
Heat Grace Vegetable Oil in a skillet and fry fish for 2 - 4 minutes on each side. Remove from oil and drain on absorbent paper.
Combine the orange and grapefruit juices in a saucepan and reduce by half. Mix in the sugar, margarine and minced garlic.
Serve the Pan Seared Fish drizzled with the Citrus Sauce.
For Plating: Place Stir Fry Callaloo and Cabbage on the base of the dinner plate. Arrange two overlapping pieces of fish on the vegetables then drizzle with the Citrus Sauce. Serve with Potato Pancakes, boiled rice or starch of your choice.