fresh citrus fish

Mark Bittman has been quite the inspiration lately as his recipes all look easy and flavorful. For this recipe you just need to make sure you use enough fruit to balance the heat and bite of the jalapeno and shallot.

Fried White Fish with Fruit Salsa

1 pound of white fish (haddock, etc.)

1 grapefruit

1 orange

1 lime

1/2 shallot

1 jalapeno

butter

salt and pepper

Start with the salsa so it has time to meld. Halve the grapefruit, orange and lime, and using a grapefruit knife, section each fruit and add to a bowl. (Squeeze the extra juice of each fruit into one glass, add ice and vodka for a citrusy treat.) Mince the shallots and add to the bowl. Heat jalapeno over burner on the stove until it begins to pop to add a bit of roasted flavor. Mince and add to the bowl. Add a bit of salt and pepper to taste. Mix well.

Salt and pepper the flesh side of the fish. Heat butter in a pan (don't use non-stick) over medium-high heat until bubbly. Add fish to the pan, skin side down. Cook until the skin is browned and the flesh begins to whiten. Flip and cook until flaky.

Remove to plate, skin side down. Top with the fruit salsa to cover the whole fish - you're going to want to get a bite of the salsa with each bite of fish!