Red Snapper with Citrus Salsa
The recipe Red Snapper with Citrus Sals If you have snapper, basil, honey, and a few other ingredients on hand, you can make it. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
Instructions
Cut a thin slice off the top and bottom of the grapefruit and the oranges. With the fruit standing on a flat end, carefully slice off the remaining peel, from top to bottom, taking as much of the white pith as possible. Carefully slice between the membranes to section the fruit.
Place the sections and any juice in a bowl, and then squeeze the grapefruit and orange halves over the bowl to extract any remaining juice. Fold in the remaining salsa ingredients; Set it aside.
Position a rack 4 inches from the heat source and preheat the broiler. Lightly oil a broiler pan with vegetable oil.
Place the fish, flesh side up, in the broiler pan, and brush the fillets with the olive oil.
Drizzle the lime juice over them, and season with salt and pepper. Broil until the fish is cooked through and flakes easily when tested with a fork, 7 to 8 minutes.
Place a snapper fillet in the center of each dinner plate, and spoon the salsa over them.
Garnish each portion with a basil sprig, and serve immediately.
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Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.
![St. Michael-Eppan Anger Pinot Grigio]()
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.