By: Adam Kelinson, The Athlete’s Plate
This hearty, and healthy, fish recipe is great by itself, but even better paired with soba noodles, steamed kale, or steamed snow peas.
(2) 6-8 ounce fillets red snapper (or other firm whitefish, such as black sea bass)
1 tablespoon olive oil
1 whole lime, sectioned, juices reserved
1 whole orange, sectioned, juices reserved
1 whole lemon, sectioned, juices reserved
¼ cup Nama Shoyu or low-sodium soy sauce
¼ cup brown rice vinegar
¼ cup raw honey
¼ cup water
2 tablespoons chopped cilantro
1-3 Thai chili peppers
2 tablespoons thinly sliced scallions
Preheat oven to 425 degrees
Make the citrus sauce first. Roughly chop the sections of lime, orange, and lemon and place in a bowl, reserving as much juice as possible. In a small bowl, whisk together Nama Shoyu or soy sauce, vinegar, honey, and water. Add the chopped citrus and juices along with the cilantro, peppers, and scallions, and stir.
Heat an ovenproof sauté pan over medium-high heat on the stove. Sprinkle salt on both sides of the fish. When the pan is hot, add olive oil and swirl around bottom of pan. Place fillets, skin side down, in pan and gently shake to prevent from sticking. Cook untouched for 5-7 minutes while the skin crisps. When the fillets can be easily turned over, flip them with a spatula and cook 1-2 minutes. Remove pan from heat and place in oven for 5 minutes to finish. Transfer fillets to a platter or 2 plates.
For more recipes please see The Athletes Plate