If you've ever wondered what to do with grapefruit zest, here's a recipe for you. A tender fillet of sole is flavored with grapefruit zest and juice, then its gently stuffed with spinach, mushrooms and served with clams. 

This stuffed sole fillets recipe is a seafood feast on its own. Preparing this dish is a multi-step process that will yield extraordinary results. The recipe calls for a unique ingredient: puntarelle, which are chicory shoots from a variety known as Catalogna. If you can't find it, you can subsitute chicory.

This delectable recipe for stuffed sole fillets was created by Dario Ranza, a chef who served it to his stellar colleagues and guests at this year's S. Pellegrino's Sapori Ticino.