Recipe courtesy of Mark Bittman

Mayan Citrus Salsa (Xec) with Red Snapper

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings.
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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

  1. Heat oven to 450 degrees F.
  2. 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.
  3. 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.

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