Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper with Citrus Salsa 4.0 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors. Ingredients 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) Directions 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. 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. Rate it Print