1-First, position a rack about 3 inches from the broiler and preheat to high. Then, supreme the citrus fruits by removing the ends, peeling, and cutting out the segments, making sure to reserve all the juice.

2-In a bowl, mix 1 tablespoon of the reserved citrus juice with 1 tablespoon honey and 1 tablespoon olive oil, then add the fish fillets, coat them well, and let them marinate for at least 5 minutes.

3-Next, in another bowl with the citrus segments, add the remaining 2 tablespoons olive oil, 2 tablespoons chives, and a pinch of flaky sea salt to whip up the sauce.

4-Lightly oil a broiler-safe pan, place the fish skin-side down after draining excess marinade, and season with flaky sea salt and optional pepper.

5-Broil for 4 to 5 minutes until it’s caramelized and cooked through, then serve the fish on a platter topped with the citrus sauce, with extra on the side.