Entrees

Fish with Citrus Salsa

Adapted from Mark Bittman, The Minimalist, NY Times

Fresh and tangy, and very simple.

Citrus Salsa tops a white fish on a yellow plate. Beside it sit sides of purple sweet potato and broccoli

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.