Fish with Citrus Salsa
Adapted from Mark Bittman, The Minimalist, NY Times
Fresh and tangy, and very simple.
Prep Time
15 minutes
Cook Time
10 minutes
Yield
3 Servings
Ingredients
1 grapefruit
1 lemon
1⁄2 cup cilantro
1⁄2 pepper, habanero
salt
3 tablespoons olive oil
1 pound fish, mild-flavored
1 orange
Instructions
Cut orange in half horizontally and section it as you would a grapefruit. Remove seeds and combine flesh and juice in a bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
Cook fish: For tilapia, dredge in a little flour and fry in olive oil or butter; about 5 minutes on each side. For cod, preheat oven to 400. Place a little oil in the bottom of a baking dish, add cod and drizzle with a little more oil and salt. Bake for about 10 minutes or until no longer pink in the center.
Serve with mashed potatoes and a green salad.
Notes
For a nice variation: Cut up some mango to add to the sauce and spoon the sauce over the cod before baking. The mango will become sweet and caramelized.