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broiling Fusion, Latin American
Red Snapper with Citrus Salsa

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Recipe

Citrus is refreshing and delightful when combined with basil atop a delicate broiled red snapper. The honey and jalapeño are ideal foils for the pucker of the citrus. What a way to eat—fast and fresh!

Yield: Serves 6

Ingredients

For the Salsa:

  • 1 ruby red grapefruit
  • 2 navel oranges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon finely minced green jalapeño pepper
  • Salt and freshly ground black pepper, to taste
  • 6 fresh basil leaves, slivered

For the Fish:

  • Vegetable oil, for the broiler pan
  • 6 red snapper fillets (each about 6 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 6 basil sprigs, for garnish

Directions

1. Prepare the salsa: Cut a thin slice off the top and bottom of the grapefruit and the oranges. With the fruit standing on a flat end, carefully slice off the remaining peel, from top to bottom, taking as much of the white pith as possible. Carefully slice between the membranes to section the fruit. Place the sections and any juice in a bowl, and then squeeze the grapefruit and orange halves over the bowl to extract any remaining juice. Fold in the remaining salsa ingredients; Set it aside.

2. Position a rack 4 inches from the heat source and preheat the broiler. Lightly oil a broiler pan with vegetable oil.

3. Place the fish, flesh side up, in the broiler pan, and brush the fillets with the olive oil. Drizzle the lime juice over them, and season with salt and pepper. Broil until the fish is cooked through and flakes easily when tested with a fork, 7 to 8 minutes.

4. Place a snapper fillet in the center of each dinner plate, and spoon the salsa over them. Garnish each portion with a basil sprig, and serve immediately.


© 2008 Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1 tablespoon of vegetable oil to oil the broiler pan.

Nutritional information is based on 1/4 teaspoon added salt per serving.

Nutritional information does not include basil sprig garnish.

297kcal (15%)
57mg (6%)
42mg (70%)
77mcg RAE (3%)
579mg
78mg
31g
10g
2g
14g
136mg (45%)
700mg (29%)
2g (10%)
13g (20%)
2mg (9%)
 

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