The accompanying parsley, radish, red onion, pine nut and currant salad rounds out the plate with contrasting textures and lively flavors.

WSJ: Ignacio Mattos's Fennel, Chili and Yogurt Roast Chicken with Parsley Salad | Slow Food Fast

Before topping the fillets with grapefruit, Mr. Schwartz adds another layer of flavor and texture with a raw radish, chive and red onion tangle.

WSJ: Michael Schwartz's Striped Bass with Grapefruit and Pickled Radish