Use a paring knife to cut the ends off the grapefruit so you see the flesh with no white pith remaining. Stand the grapefruit on one cut end and use the knife to cut in downward strokes to remove the peel and white pith. Don’t worry if you cut some of the fruit off with the peel. Work over a bowl now and hold the fruit in one hand and with your other hand cut between the thin membranes to release the segments from their casings into the bowl. Repeat with the oranges. Use your hands or a knife to halve or third each fruit segment. Add the minced bell pepper, red onion, and cilantro. Season with 1/8 teaspoon of salt. Cover and refrigerate. Before cooking the fish, drain about 1/4 cup of the liquid off the salsa and toss it with the diced avocado, drain liquid off avocado after two minutes.

When you’re ready to cook the fish, season both sides with the cayenne pepper, lemon pepper and remaining 1/8 teaspoon salt.

Heat olive oil in a large nonstick skillet over medium high heat. Add the fish and cook about 3 minutes on each side, turning gently with tongs or a spatula.

Meanwhile, place the damp spinach in a microwave safe dish and microwave on high for one minute to wilt. Arrange wilted spinach in the center of four plates. Lay fish on top. Arrange grapefruit salsa around the fish and garnish with avocado. Serve immediately.