Extra-virgin olive oil
Two 6-ounce black sea bass fillets
2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
1/2 cup diced fennel
1/4 small red onion, thinly sliced
1/4 ruby red grapefruit, juiced
2 tablespoons pitted gaeta or kalamata olives, slivered
1 ruby red grapefruit, supremed
1/3 cup crumbled feta cheese
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