Red Snapper With Citrus And Fennel Salad

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4 small radishes, thinly sliced

1/2 small fennel bulb—halved, cored and shaved paper-thin

1/2 small red or yellow bell pepper, finely diced

1 jalapeño, seeded and thinly sliced

1/4 cup coarsely chopped cilantro

1 tablespoon snipped chives

1 tablespoon finely shredded mint leaves

1 grapefruit

1 navel orange

2 tablespoons extra-virgin olive oil, plus more for brushing

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

Four 6-ounce skinless red snapper fillets

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