Citrus Cured And Marinated Red Snapper In A Salad Recipe

Name: Citrus Cured And Marinated Red Snapper In A Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the curing and marinade; 1 pound (2 fillets) fresh Red Snapper, skinless, boneless; 1/2 cup sea or kosher salt; 1/2 cup organic sugar; Peel of 1 lemon or lime; Peel of 3/4 orange, tangerine or Minneola; 1/4 cup lime juice; 1/4 cup grapefruit juice; 1/2 cup orange juice; 1/4 cup extra-virgin olive oil; For the salad: serves 6; 1 cup cured fillet, cut in small cubes; 3-4 medium tomatoes, sliced or diced; 1/2 medium red onion, diced; 1/4 cup thinly sliced green onions or chives; Juice of 1/2 a lemon or lime; 2 tablespoons of fresh dill, cilantro or parsley; Freshly ground black pepper and a little more salt (if needed)

Servings: persons

For the curing and marinade
1 pound (2 fillets) fresh Red Snapper, skinless, boneless
1/2 cup sea or kosher salt
1/2 cup organic sugar
Peel of 1 lemon or lime
Peel of 3/4 orange, tangerine or Minneola
1/4 cup lime juice
1/4 cup grapefruit juice
1/2 cup orange juice
1/4 cup extra-virgin olive oil
For the salad: serves 6
1 cup cured fillet, cut in small cubes
3-4 medium tomatoes, sliced or diced
1/2 medium red onion, diced
1/4 cup thinly sliced green onions or chives
Juice of 1/2 a lemon or lime
2 tablespoons of fresh dill, cilantro or parsley
Freshly ground black pepper and a little more salt (if needed)

1
In a small bowl, mix well salt and sugar. Using a sharp vegetable peeler, take of the peel of the lemon and orange; then with a small sharp knife remove all leftover white pith until the peel is translucent.
2
Spread the bottom of a nonreactive shallow dish 1/4 of the salt and sugar mixture. Place one fillet of the fish on top; evenly spread another 1/4 of the salt and sugar mixture. Alternately press-in the citrus peels. I also added a few thyme sprigs but this is optional.
3
Place the second fillet on top like a sandwich; evenly spread the remaining salt and sugar mixture and then press-in the remaining citrus. Cover tightly with a smaller lid, top with something heavy and transfer to refrigerator for 6 hours, turning ones.
4
Remove from the refrigerator; rinse under cold water and dry with paper towels to remove excess moisture. Rinse and dry the same dish where you cured the fillets and combine all juices.
5
Place the fillets in one layer, making sure that each of them is covered with juice. Cover and refrigerate for 12 hours, agitating occasionally to keep fillets moist.
6
Remove the fillets from the citrus bath and discard the liquid. Drizzle with the oil and set aside or refrigerate until ready to use.
7
In a mixing bowl combine all the salad ingredients and refrigerate until ready to serve.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the curing and marinade, 1 pound (2 fillets) fresh Red Snapper, skinless, boneless, 1/2 cup sea or kosher salt, 1/2 cup organic sugar, and more.

Yes, Citrus Cured And Marinated Red Snapper In A Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Citrus Cured And Marinated Red Snapper In A Salad

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