INGREDIENTS
2 1/2 TBSP extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1/2 tsp. paprika
4 sea bass fillets
1 small pink grapefruit
1 small navel orange
3 TBSP fresh cilantro, chopped
1 TBSP fresh lime juice
2 tsp. garlic, minced
1/4 cup thinly vertically sliced white onion
DIRECTIONS
Preheat broiler to high with oven rack 6 to 8-inches from heat.
Combine 1 1/2 tsp. oil, 1/2 tsp. each of salt and pepper.
Add paprika.
Place fish on a baking sheet and rub with paprika mixture.
Broil fish until it starts 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 TBSP oil and 1/4 tsp. each of salt and pepper.
Stir in onion and citrus segments.
Spoon salsa over fish and serve.
Serves 4.
