Spicy Citrus Snapper

red-snapper.jpgToday, Jules shares a sweet and spicy recipe for fish lovers:

“Regular readers may have gathered that I love fish. And when I think snapper, I think Caribbean flavors. This recipe came to me one night when I was looking for something with punch, but that wasn’t too hot to handle. The sweetness contrasts perfectly with the heat.

+ + + + +

Snapper with Spicy Citrus Sauce
(Serves 2)

  • 3 Tbsp extra virgin olive oil
  • 1 pound snapper filet, skin on
  • 1 large jalepeno pepper, sliced very thinly
  • Salt and pepper
  • Jarred or fresh citrus segments (e.g., orange, grapefruit, Clementine)
  • Chopped cilantro (for garnish)

    Citrus sauce:
    (Prep in a measuring cup before you start the fish so you have it at the ready)

  • ¼ cup orange juice
  • One scallion, chopped
  • 1/3 cup reduced fat mayo
  • 1 Tbsp honey
  • Salt and pepper

    1. Heat oven to 350 degrees. Heat olive oil in a large oven-safe saucepan. While oil is heating, season both sides of fish liberally with salt and pepper. Sprinkle jalapeno peppers around saucepan and allow to soften. Sear fish, skin side down then flip and place the oven-safe pan in oven. Finish the fish in the oven until cooked through (time will vary depending on fish thickness, but start checking around 10 minutes for one and a half inch thickness).

    2. When fish is done, drain olive oil and ¾ of the pepper slices into a food processor. (Leave fish in hot pan to the side.) Puree well. Add citrus sauce ingredients to blender and puree until smooth and creamy.

    3. Plate fish and top with citrus segments, cilantro, reserved jalapeno peppers, and sauce.

    Bonus note: If you have dressing leftover, sauté shrimp in extra virgin olive oil with garlic and halved cherry tomatoes. Stir in sauce. Serve over brown rice. Sauce will get exponentially hotter as time passes, so serve with caution!

    + + + + +

    Image credit: Fish 4 Fun Red Snapper Notecards