Maya Citrus Salsa (Xec) With Red Snapper

1. 1

   Heat oven to 450 degrees.

2. 2

   Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice.

3. 3

   Remove seeds and combine flesh and juice in bowl.

4. 4

   Repeat with grapefruit and lemon.

5. 5

   Stir in cilantro, habanero and salt.

6. 6

   Put oil in a nonstick or cast-iron skillet over medium high heat.

7. 7

   A minute later, add fish, skin side down; season top with salt.

8. 8

   Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven.

9. 9

   Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish.

10. 10

    Serve fish with xec, immediately.

* Per serving · 4 servings · Values may vary.