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To make the salsa, cut a thin slice off top and bottom of grapefruit, cutting though the white pith to expose the flesh.
Place grapefruit on a cutting board and use a sharp knife to slice down along the skin, following the curve of the fruit and removing all white pith.
Hold grapefruit over a bowl to catch juices and cut down along membranes to release each section and let it drop into the bowl; carefully remove any seeds.
Repeat with orange.
Peel and chop tangerine and add to the bowl.
Add chile, onion, shallot, 1 tablespoon of the oil and 1/2 teaspoon of the salt to salsa. Set aside.
Sprinkle halibut with remaining 3/4 teaspoon salt and pink pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add halibut skin-side up and cook until nicely browned, about 5 minutes.
Flip fish and continue to cook until skin side is browned and fish is cooked all the way through, 5 to 6 minutes more; lower heat if fish begins to cook too quickly.
Meanwhile, cook asparagus in pot of lightly salted water until bright green and tender, about 4 minutes.
Drain and divide between 4 plates.
Place a piece of fish on each plate and use a slotted spoon to top each fillet with salsa.
Drizzle asparagus with some of the juices left in the bowl from the salsa.
Sprinkle with more pink pepper if desired ans erve immediately.