Recipe courtesy of Mark Bittman
Total:
20 min
Active:
10 min
Yield:
4 servings.
Level:
Easy

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Seared Halibut with Citrus Salsa

Recipe courtesy of Kelsey Nixon

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Tomatillo Salsa

Recipe courtesy of Bobby Deen

Flying Mayan Burrito

Mayan Macaroon Cupcakes

Recipe courtesy of Don Hein

Kakawa's Mayan Chile Chocolate Elixir

Recipe courtesy of Kakawa Chocolate House

Egg Bread and Citrus Sauce: Pane con le Uova e Salsa di Agrumi

Recipe courtesy of Mario Batali

Salsa-fied Tuna Snack

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here