Looking for a quick weeknight dinner? Enter seafood. Always and forever, ready in minutes. That is if you remember to defrost it the night ahead. Although shrimp quickly defrosts, it’s been my go-to in a pinch! Here a few of my recent shrimp dishes: Shrimp Packets, Lemon Pasta, & this Sheet Pan Dinner. I’ve really been on the shrimp-train as of recent. I do have my go-to salmon recipe as well. Although I haven’t had either in the last couple of weeks. Now, this Broiled Fish with Citrus Salsa will be in my rotation!
Seafood: Where to Buy
I recently purchased some seafood through a local company, Fish on Dish. During the pandemic they had to shift their focus of supplying to restaurants and shifted to an online business, supplying us the consumers with seafood that’s restaurant quality. I love supporting local and purchased a mix of mahi, snapper, and seabass. I’ve been loving the variety and have been experimenting with the different selections. Enter seabass.
I always see seabass on menus when I’m eating out, but I’m never sure ‘if I’ll like it’ & I never want to spend $28 on said plate only not to like it. I’m here to say, “I like seabass. I actually might love it!” I purchased the four pieces (4 ounces each) of Wild Chilean Seabass for $29. If you were eating out at a restaurant they’d charge you that for just one piece. And sure I know we all want to eat out at restaurants again, but here’s my solution for the intermediate. Fix it at home and get more bang for my buck! Win win if you ask me. (& I purchased the fish from Fish on Dish all on my own – this is not a paid endorsement and the items were not free – I would tell you if it was. I really have tried to support local businesses during this pandemic as much as possible. And this is one I intend to purchase from again when my seafood supply is running low!
So here it is, a quick and simple broiled fish dish for you to add to your rotation. Whether you’re trying to add more seafood to your weekly meal planning, whether you’re incorporating #FishFriday during lent, or because you’ve heard that eating seafood helps reduce your risk for heart disease (it does), this is one fish dish you should aim to incorporate into your rotation. And for those wondering, cod, grouper, or haddock are great switch-outs for the seabass. Enjoy – especially when citrus is in season!
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Broiled Fish with Citrus Salsa
A quick and simple broiled fish dish for you to add to your rotation. Add a mix of citrus salsa on top and you’ve got dinner in minutes!
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 2 1/2 Tbsp Extra-Virgin Olive Oil, divided
- 1/4 teaspoon black pepper, divided
- 1/2 teaspoon paprika
- 4–4 oz white fish fillets
- 1 blood orange
- 1 Cara Cara orange
- 2 tablespoons chopped mint
- 1 tablespoon lime juice
- 1 scallion, diced
- 1 teaspoon minced garlic
Instructions
- Preheat the broiler to high with the oven rack 6 to 8 inches from the heat.
- Combine 1 1/2 teaspoons oil, 1/8 teaspoon black pepper, and 1/2 teaspoon 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.
- Peel oranges. Using a small knife, cut into segments and coarsely chop.
- Whisk together mint, lime juice, garlic, 2 tablespoons oil, and 1/8 teaspoon black pepper; stir in citrus segments. Spoon salsa over fish. Enjoy!
Notes
*Use a fish that you like! I used Sea bass because it has a mild delicate flavor with a subtle sweetness. And while seabass is pricier than other fishes, I’ve been enjoying this at home for a fraction of the price I’d pay at a restaurant. Other fish to substitute and that you can use: grouper or cod, or even haddock.
*I used mint for the herb in the salsa. Feel free to use cilantro or basil, depending on the flavors you like!
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
1 thought on “Broiled Fish with Citrus Salsa”
Citrus and fish go great together. Looks super flavorful!