• 2 ruby or pink grapefruits
  • 1 navel orange
  • 1 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh mint, chopped
  • 4½ pounds fresh sea bass, skin and pin bones removed
  • salt and pepper, to taste
  • 1 tbsp. olive oil, plus additional for drizzling


  1. Peel, segment and dice the grapefruits, letting the segments and any juices fall into a bowl. Add mint and cilantro and stir gently.
  2. Season the sea bass fillets with salt and pepper. In a heavy frying pan over medium high heat, warm the olive oil. Add the seasoned sea bass and cook until browned underneath, 3 to 4 minutes. Turn the sea bass over and cook until opaque around the edges, about 3 minutes more.
  3. Transfer the sea bass to individual plates. Spoon the grapefruit-mint mixture on top and drizzle with a little olive oil. Serve immediately.