Maya Citrus Salsa (Xec) With Red Snapper

• 1 orange
• 1 small grapefruit
• 1 large lemon
• 1/2 cup chopped fresh cilantro leaves
• 1/2 habanero or other chili, seeded and minced, or to taste
• Salt to taste
• 2 tablespoons oil
• 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

1. Heat oven to 450 degrees.
2. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice.
3. Remove seeds and combine flesh and juice in bowl.
4. Repeat with grapefruit and lemon.
5. Stir in cilantro, habanero and salt.
6. Put oil in a nonstick or cast-iron skillet over medium high heat.
7. A minute later, add fish, skin side down; season top with salt.
8. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven.
9. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish.
10. Serve fish with xec, immediately.

orange, grapefruit, lemon, cilantro, other chili, salt, oil, red snapper

Taken from cooking.nytimes.com/recipes/1012455 (may not work)