Mayan Citrus Salsa (Xec) with Red Snapper

Name: Mayan Citrus Salsa (Xec) with Red Snapper
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings.
Ingredients: 1 orange; 1 small grapefruit; 1 large lemon; 1/2 cup chopped fresh cilantro leaves; 1/2 habanero or other chile, seeded and minced, or to taste; Salt; 2 tablespoons oil; 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings.

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings.

Ingredients

1 orange

1 small grapefruit

1 large lemon

1/2 cup chopped fresh cilantro leaves

1/2 habanero or other chile, seeded and minced, or to taste

Salt

2 tablespoons oil

4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Directions

Heat oven to 450 degrees F.
Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

Mayan Citrus Salsa (Xec) with Red Snapper

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