Thank you Martha...or rather, thank you Martha cooking team. This is a delightful recipe. There are only so many ways to say that something tastes good. Obviously, if it didn't taste good, I wouldn't allow a recipe to be posted to this blog. I've been craving a lot of seafood lately (I must need more omega-3s or something), but since it can be pricey sometimes, I just have to pick and choose. For example, the market we went to, no snapper, so I had to settle for bass. I'd like to try this with snapper next time. Sorry, no picture this time. My dish was not so photogenic. But you can see Martha's beauty right here.
Red Snapper with Spicy Citrus Salsa
adapted from Martha Stewart Living, January 2007
2 large navel oranges, peel and pith removed, flesh cut into segments
1 medium lemon, peel and pith removed, flesh cut into segments and chopped
1/2 small shallot, thinly sliced
1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear gloves), about 1 tsp
1 TBSP coarsely chopped fresh cilantro
zest of 1/2 lime, plus 1 TBSP lime juice
1 TBSP extra-virgin olive oil
1 tsp honey
1/4 tsp coarse salt
1/4 teaspoon freshly ground pepper
4 red snapper fillets, skinned (each 4 oz.)
4 ounces baby spinach (about 4 cups)
Toss salsa ingredients together (oranges through ground pepper). Let stand for 15 minutes at room temp, and stir occasionally.
Sprinkle each fillet with salt and pepper and grill in a grill pan on each side, flipping occasionally, until fully cooked.
Saute spinach in a wok or pan.
Serve cooked fillets on a bed of spinach with salsa on top.
1. I did not have any habaneros handy so I used a dash of red pepper and it gave just enough kick to be enjoyable.
2. I like to saute my spinach with some garlic, and I highly recommend it, unless of course garlic isn't your thing, then a little bit of fresh lemon juice, or maybe a dash of lemon pepper would do nicely
3. I love cilantro, so I added a lot more to the salsa.
4. Martha's instructions are completely different. I do not own a stackable bamboo basket steamer, and so this is how I made it. Click on the link at the beginning for the original instructions.