Here, we use sea bass, a tender, mild-flavored fish with a lovely buttery quality. You can also use cod or barramundi as a great substitute. Any of these white-fleshed fish will take well to the bright flavors of the simple grapefruit-and-orange topping.
Sea Bass with Citrus Salsa
- 4 (6oz) skinless sea bass fillets
- 2 1/2 Tbs olive oil, divided use
- 3/4 tsp kosher salt, divided use
- 3/4 tsp black pepper, divided use
- 1/2 tsp paprika
- 1 small pink grapefruit
- 1 small navel orange
- 2 Tbs fresh cilantro, chopped
- 1 Tbs fresh lime juice
- 1 tsp garlic, minced
- 1/4 cup white onion, thinly sliced
- Preheat your broiler to high and position the rack about 7 inches from the heat.
- In a small bowl, combine 1 1/2 teaspoons oil, 1/2 teaspoon salt , 1/2 teaspoon pepper and paprika. Place the fish on a baking sheet and rub with the spice mixture.
- Broil the fish for about 10 minutes or until it begins to brown and the fish flakes easily. Keep warm.
- While the fish is cooking, peel the grapefruit and orange. Use a small knife to cut the fruit into segments and then give it a rough chop. Whisk together cilantro, lime juice, garlic, 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Stir in the onion and citrus pieces.
- Spoon the salsa over the fish and serve.
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