Set the oven to broil.

For grapefruit honey oil: In a small saucepan, over low heat, heat up the oil with the grapefruit zest, juice and honey and simmer for a couple of minutes, until thickened.

To bloom couscous: Cover the couscous with cold water and let stand for 15 minutes.

Combine the wine, oil, grapefruit zest and juice, pomegranate seeds, fennel and fronds, pine nuts, green beans, and olives in a large bowl. Add the couscous and season with salt and pepper to taste.

Sprinkle the fish with salt and pepper, including the inside.

Score the fish (until your knife reaches the spine).

Stuff the fish with fennel couscous mixture.

Brush the fish with grapefruit honey oil.

Carefully transfer fish to oven and broil, until the skin starts to crisp up.

Baste the fish every few minutes with the remaining grapefruit honey oil.

Continue broiling the fish until it’s cooked through, about 12 to 15 minutes in total.

Transfer the fish to a serving platter, garnish as desired, and serve Roasted Stuffed Bronzini.