MAYA CITRUS SALSA WITH RED SNAPPER
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mahin Hasan
mh@gmail.comNext time, I might try experimenting with different types of citrus fruits, such as blood oranges or tangerines.
Bikash Gamal
b.g@gmail.comOverall, I would highly recommend this recipe to anyone who loves seafood and citrusy flavors.
Harper Smith
s@gmail.comThe flavors in this dish were amazing! I especially loved the combination of the citrus salsa and the red snapper.
Carrie Pahl
pahl-c29@yahoo.comMy family loved this recipe! The citrus salsa was a hit, and the red snapper was cooked perfectly.
tula Karki
karki.tula98@gmail.comThis dish is a keeper! It's easy to make and incredibly delicious. I'll definitely be adding it to my regular dinner rotation.
Paceon Woods
paceon-woods9@hotmail.frThe red snapper cooked to perfection - flaky and moist. It paired wonderfully with the vibrant citrus salsa.
Sierra Blankenship
blankenship_s99@hotmail.comI was skeptical about using grapefruit in a salsa, but it surprisingly worked really well. The slight bitterness of the grapefruit added a pleasant contrast to the sweetness of the oranges and limes.
Binah Swee
s@yahoo.comI've tried numerous citrus salsa recipes, but this one truly stands out. The combination of oranges, limes, and grapefruit adds a unique and refreshing dimension to the classic salsa.
Tumane Mokoena
t_m13@hotmail.comThis salsa is a delightful burst of citrusy flavors that perfectly complements the delicate flakiness of the red snapper. The acidity of the oranges and limes cuts through the richness of the fish, creating a harmonious balance of flavors.