Red Snapper with Citrus Salsa

Updated February 23, 2016

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!


Cooking Methodbroiling



Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free


Taste and Texturefruity, herby, savory, tangy


  • 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
  • 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


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.

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

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.

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.



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