2 skin-on sea bass fillets (4-ounce each)
1 tangerine, peeled
1 fennel, chopped
1 green chili, sliced
3 tablespoons of grapefruit juice
3 tablespoons of lemon juice
- Cut the fillets into thicker fingers.
- Cut off the grapefruit peel. Carve out 6-7 wedges from it. Cut the tangerine into pieces.
- Add the fennel, chili, grapefruit, and tangerine to a bowl. Quickly mix the grapefruit juice and lemon juice in a small bowl, then pour over the fruit mixture. Mix until even and season with fresh dill.
- Serve the fish and salad together, drizzled with olive oil.