A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.

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  • Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.

  • Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
03/04/2010
I really enjoyed this recipe, it was not hard to do...i did however make some changes....i used halibut instead of snapper and i baked the fish instead of steaming it, it all came out very well and we all liked it, i will definetly make it again!