Roasted Halibut with Grapefruit Fennel Salsa

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1 cup ruby red grapefruit segments (about 2 grapefruits)

1/4 cup grapefruit juice

1 teaspoon grapefruit zest

1 fennel bulb, trimmed

1/4 cup extra-virgin olive oil

2 tablespoons pitted nicoise olives, halved

2 tablespoons chopped fresh parsley leaves

1 teaspoon salt

1/8 teaspoon red pepper flakes

4 (6-ounce) pieces halibut

1/4 teaspoon ground black pepper