4 (6-ounce) Florida grouper fillets
3 Florida oranges, peeled, seeded and segmented
2 Florida grapefruit, peeled, seeded and segmented
1 tablespoon rice wine vinegar
¼ cup fresh flat leaf parsley, chopped
1 fennel bulb, thinly sliced
½ cup jicama, peeled and julienned
4 tablespoons olive oil, divided
Sea salt and fresh ground pepper, to taste
Combine the fennel, jicama, citrus segments, 2 tablespoons of olive oil, vinegar and parsley in a large bowl. Season with salt and pepper and mix thoroughly. Store in the refrigerator until ready to serve.
Preheat 2 tablespoons of oil in a large skillet over medium-high heat. Season grouper fillets with salt and pepper. Carefully place the fillets into pan and sear for 2 to 3 minutes per side or until completely done. Serve over chilled citrus salad.
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