Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings.
Level:
Easy

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Salsa

Recipe courtesy of Alton Brown

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Upside-Down Citrus Ombre Cake

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories