Cooking Time:40minutes

Ingredients :

2 oranges
1 red grapefruit
¼ cup pitted kalamata olives, chopped
2 tablespoons minced fresh parsley
½ teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne pepper
4 (6-ounce) skinless sea bass fillets, 1 to 1½ inches thick
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon pepper

Directions :

1. Cut away peel and pith from oranges and grapefruit. Quarter oranges, then slice crosswise into ½-inch thick pieces. Cut grapefruit into 8 wedges, then slice wedges crosswise into ½-inch-thick pieces. Combine oranges, grapefruit, olives, parsley, cumin, paprika, and cayenne in bowl. Cover and set aside for serving.
2. Pat sea bass dry with paper towels, rub with oil, and sprinkle with salt and pepper.
3. FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4. FOR A GAS GRILL Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
5. Clean cooking grate, then repeatedly brush grate with well oiled paper towels until grate is black and glossy, 5 to 10 times. Place sea bass on hotter part of grill and cook, uncovered, until well browned, about 10 minutes, gently flipping fillets using 2 spatulas halfway through cooking.
6. Gently move sea bass to cooler part of grill and cook, uncovered, until sea bass flakes apart when gently prodded with paring knife and registers 140 degrees, 3 to 6 minutes. Transfer to serving platter and serve with salad.
Nutrition Info: 300 cal., 11g fat (2g sag. fat), 70mg chol, 270mg sod., 16g carb (11g sugars, 5g fiber), 33g pro.