Serves 4 (serving size: 1 fillet and 2 tbsp. salsa)
Dinner-party elegance in a 20-minute dish? It’s possible, when you start with great ingredients that require little embellishment. Here, we use sea bass, a tender, mild-flavored fish with a lovely buttery quality. There are several sustainable options to choose from (Atlantic black sea bass, for one), so ask your fishmonger to ensure you’re making a responsible choice. You can also use cod, sablefish (also called black cod), striped bass, or barramundi with great results. Any of these white-fleshed fish will take well to the bright flavors of the simple grapefruit-and-orange topping.
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon paprika
4 (6-oz.) skinless sea bass fillets
1 small pink grapefruit
1 small navel orange
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced fresh garlic
1/4 cup thinly vertically sliced white onion
Est. added sugars 0g
How to Make It
Preheat broiler to high with oven rack 6 to 8 inches from heat.
Combine 1 1/2 teaspoons oil, 1/2 teaspoon each of salt and pepper, and paprika. Place fish on a baking sheet; rub with paprika mixture. Broil fish until beginning to brown and fish flakes easily with a fork, 10 to 12 minutes. Keep warm.
Peel grapefruit and orange. Using a small knife, cut fruit into segments, and coarsely chop. Whisk together cilantro, lime juice, garlic, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper; stir in onion and citrus segments. Spoon salsa over fish.
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