When you take this slightly hot, quite sweet, sour and extremely juicy sauce and pair it with fish (chicken, yes; pork or beef, sure; but primarily fish), something really magical happens: a bunch of rather ordinary ingredients becomes quite splendid.
1 small grapefruit 1 large lemon ½ cup chopped fresh cilantro leaves ½ habanero or other chile, seeded and minced, or to taste Salt to taste 2 tablespoons oil 4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)
1. Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
2. Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.