Preheat oven to 400°F. With a zester or fine grater, remove 1 tsp of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold peeled fruit over a bowl and cut in-between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want ¼ cup. (Reserve extra for another use.) Add the zest and segments to bowl.
Halve the fennel bulb lengthwise, slice it thin, and add to the bowl with the grapefruit segments. Add olive oil, olives, parsley ½ tsp salt and the red pepper flakes. Stir to combine.
Meanwhile, open the House-Autry Southern Baked for Chicken Coating Mix and pour breader into a resealable plastic baggie. Add grouper fillets and toss to evenly coat fillets. Place coated fillets on foil-lined baking sheet. Bake grouper for 10 minutes, depending on thickness of fillet, or until cooked throughout and flaky to the fork.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
Recipes adapted from Giada's Kitchen cookbook by Giada de Laurentiis
