Red Snapper with Citrus Salsa


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


  • 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

  • ½ small shallot, thinly sliced

  • ½ red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)

  • 1 tablespoon coarsely chopped fresh cilantro

  • Zest of 1/2 lime, plus 1 tablespoon fresh lime juice

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon honey

  • ¼ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 4 red snapper fillets, skinned (each 4 ounces)

  • 4 ounces baby spinach (about 4 cups)


  1. 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.

  2. 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.

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

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