Sea Bass with Citrus Salad
Prep Time: 15 minutes Prep Notes: Make salsa ahead to give flavors a chance to blend.
Cooking Time: 15 minutes Yields: 4 people
1 large navel orange, peel and pith removed, flesh cut into segments and halved
1 pink grapefruit, peel and pith removed, flesh cut into segments and chopped
1 medium lemon, peel and pith removed, flesh cut into segments and chopped
1/2 small shallot, thinly sliced
1/2 red habanero chili, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
1 tablespoon fresh cilantro, coarsely chopped
Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey or agave
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 sea bass fillets, skinned (each 4 ounces)
8 ounces baby spinach (about 8 cups)
1. Pre-heat oven to 325 degrees.
2. Toss orange, grapefruit, lemon, shallot, chili, 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.
3. Lightly coat a baking sheet with cooking spray.
4. Season fish using remaining salt and pepper. Arrange in a single layer on baking sheet. Cover lightly with foil, and cook for 10 minutes.
5. Place spinach in steamer basket over boiling water. Steam until bright green and just wilted, about 3 minutes.
6. Turn oven to broil. Remove foil, turn fish and broil for 5-7 minutes more.
7. Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Notes: Get a vitamin C blast -- along with iron and Omega-3 fatty acids in this simple fruity and spicy dish. Go low-carb or serve with brown rice or quinoa made with chicken broth.Sea bass can be pricey! Less-expensive alternatives include other mild, white, firm-but-flaky fish like striped bass, cod, halibut and grouper.