Sole With Fennel, Watercress & Grapefruit Salad

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The salad:

2 large pink grapefruit

2 tablespoons chopped tarragon, stems reserved

1/2 cup Champagne or white wine vinegar

1/4 teaspoon kosher salt

1/2 small red onion very thinly sliced

1/2 teaspoon lemon juice or to taste

1 tablespoon extra virgin olive oil

-- Freshly ground pepper to taste

-- Finely grated zest of 1 lemon

1/3 small fennel bulb, very thinly sliced

1 bunch watercress, cleaned, picked through and stems snipped to about 1-inch

1 1/2 to 2 ounces baby spinach

1/3 cup loosely packed parsley leaves

The fish:

1 teaspoon whole fennel seed

1/2 teaspoon freshly ground pepper

1/2 teaspoon ground cumin

1 teaspoon kosher salt, or to taste

1 1/2 pounds sole, in 4-6 servings

2 to 3 tablespoons teriyaki sauce

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