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                                                                  Ingredients
                                                                  • Yes No 4 small radish
                                                                  • Yes No 1/2 small fennel bulb
                                                                  • Yes No 1/2 small yellow bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 tbsp finely shredded mint
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz skinless red snapper fillets
                                                                  • Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
                                                                  • Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates. Top with the salad and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
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                                                                    bake
                                                                  • Yes No
                                                                    brush
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                                                                    broil
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