| 2 oranges, peeled and segmented | |
| 1 lemon, peeled and segmented | |
| 1 serrano chile, very thinly sliced | |
| 1 shallot, very thinly sliced | |
| Salt to taste | |
| 4 skin-on fish fillets, such as Alaskan pollock, barramundi, John Dory, red snapper, salmon or trout | |
| 2 Tbsp. extra-virgin olive oil | |
| 2 tsp. red wine vinegar |
| 1. | Combine orange and lemon segments, chile, shallot, and salt to taste in a colander. Let mixture sit while you cook the fish. |
| 2. | Prepare a charcoal grill, concentrating the hot coals onto one side of the kettle. Season fillets with salt. Place the fish, skin-side down, over the hottest part of the fire, leaving them there until the edges begin to crisp, about 2 minutes. To finish cooking, rotate the grill grate so the fish sits opposite the hot coals. Cover the grill and continue to cook for another 8-10 minutes, until fish is cooked through. |
| 3. | Transfer the draining citrus mixture into a bowl and gently stir in vinegar and olive oil. |
| 4. | Use a fish spatula to remove the fish from the grill and place them on a warm plate. Serve the fillets immediately with the marinated citrus salad. |
Summer is around the corner and that means it’s time to fire up the grill! This versatile and delicious recipe for Grilled Skin-on Fish Fillets with Marinated Citrus Salad from chef Barton Seaver works for fillets of your favorite fish, whatever it may be.
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