Ingredients
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2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
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¾ teaspoon kosher salt, divided
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¾ teaspoon black pepper, divided
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½ teaspoon paprika
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4 (6 ounce) skinless sea bass fillets
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1 small pink grapefruit
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1 small navel orange
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3 tablespoons chopped fresh cilantro
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1 tablespoon fresh lime juice
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1 teaspoon minced fresh garlic
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¼ cup thinly vertically sliced white onion
Directions
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Preheat broiler to high with oven rack 6 to 8 inches from heat.
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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.
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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.
