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Red Snapper with Maya Citrus Salsa (Xec)

AudraAudra

A delicious, healthy, easy and impressive recipe from the Yucatan. My friend Sara made for during Passover seder.


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servings:
Makes 4 servings
Time:
prep time:
15 minutes
cook time:
10 minutes
total time:
25 minutes

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Red Snapper with Maya Citrus Salsa (Xec) photo Save this recipe 3
servings:
Makes 4 servings
Time:
prep time:
15 minutes
cook time:
10 minutes
total time:
25 minutes

Ingredients

  • 1 orange
  • 1 small grapefruit
  • 1 large lemon
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 habanero or other chili, seeded and minced, or to taste (optional but go for it!)
  • Salt to taste
  • 2 tablespoons oil
  • 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)
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directions

  • 1

    1. Heat oven to 450 degrees. 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, habanero and salt.

  • 2

    2. 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 xec, immediately.


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