Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.43 Kcal (546 kJ) | ||
| Calories from fat | 69.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 36.56mg | 2% | |
| Potassium | 389.89mg | 8% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 6.93g | 14% | |
| Vitamin C | 48.5mg | 81% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 28.8mg | 160% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 82.95 Kcal (347 kJ) | ||
| Calories from fat | 44.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 12% | |
|---|---|---|---|
| Cholesterol | 6.67mg | 3% | |
| Sodium | 23.25mg | 2% | |
| Potassium | 247.95mg | 8% | |
| Total Carbs | 5.42g | 3% | |
| Sugars | 0.56g | 3% | |
| Dietary Fiber | 1.04g | 7% | |
| Protein | 4.41g | 14% | |
| Vitamin C | 30.8mg | 81% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 18.3mg | 160% | |
| Calcium | 27.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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