Recipe courtesy of Mark Bittman
20 min
10 min
10 min
4 servings.


  • 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)


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.

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