1 small ruby red grapefruit
1 small navel orange
1/2 small red onion, diced small
2 tbsp flat-leaf parsley, chopped
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp pepper
2 pieces corvina, 5 ounces each, about 1" thick
2 tsp olive oil
1 tsp garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Peel and segment grapefruit, orange, lemon and one lime (chop if desired).
Add olive oil, salt and pepper. Toss to combine in small bowl and set aside.
Squeeze remaining lime over red onion in a separate bowl and let it sit in the juice for 10 minutes while you cook the fish.
In a non-stick pan, heat 2 tsp olive oil over medium high heat.
Sprinkle both pieces of fish with salt, pepper and minced garlic.
Carefully place fish in pan, laying it away from you, not toward you. Cook undisturbed for 4 minutes.
heat down to medium and gently turn fish over using a fish spatula.
Cook for an additional 4 - 5 minutes until fish is opaque and flesh is
just beginning to separate.
Remove from heat and let fish rest for a few minutes while you finish the salsa.
lime juice from onions, add onions to citrus. Mix to combine, add
parsley and place on top of each piece of corvina. Serve immediately.
Laying the fish away from you instead of toward your body
will ensure that you won't get splashed with oil if it happens to
splatter when it is going into the hot pan.
Your fish may be done
anywhere from 8 to 10 minutes, depending on the thickness and size of
the fillets and the heat of your pan. When the fish looks like it has
turned white all the way through, pull it off the heat.
Recipe courtesy of Pook's Pantry