Directions

1. At home, for the citrus-ginger sauce - Zest the lemon entirely and then mince the zest. Cut the lemon, orange and grapefruit in half crosswise. Scoop the meat out of the sections of each half of fruit with a serrated grapefruit spoon. Transfer to a bowl and squeeze any remaining juice from the fruit over it. Add the lemon zest.
2. Mix together the olive oil, ginger, garlic, shallot, and wine in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the liquid is reduced by half, about 4 minutes.
3. Add the fruit and zest and cook for 1 minute more. Let the sauce cool, and then transfer to a sealable container and refrigerate until you are ready to pack, up to 4 hours.