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Categories:
marinade red snapper kosher salt sugar lemon orange lime juice grapefruit juice orange juice extra-virgin olive oil Salad cured fillet tomatoes red onion green onions lemon dill freshly ground black pepper
Viewed: 40 - Published at: 3 years agoIngredients
- For the curing and marinade
- 1 pound (2 fillets) fresh Red Snapper, skinless, boneless
- 1/2 cup sea or kosher salt
- 1/2 cup organic sugar
- Peel of 1 lemon or lime
- Peel of 3/4 orange, tangerine or Minneola
- 1/4 cup lime juice
- 1/4 cup grapefruit juice
- 1/2 cup orange juice
- 1/4 cup extra-virgin olive oil
- For the salad: serves 6
- 1 cup cured fillet, cut in small cubes
- 3-4 medium tomatoes, sliced or diced
- 1/2 medium red onion, diced
- 1/4 cup thinly sliced green onions or chives
- Juice of 1/2 a lemon or lime
- 2 tablespoons of fresh dill, cilantro or parsley
- Freshly ground black pepper and a little more salt (if needed)
Method
- In a small bowl, mix well salt and sugar. Using a sharp vegetable peeler, take of the peel of the lemon and orange; then with a small sharp knife remove all leftover white pith until the peel is translucent.
- Spread the bottom of a nonreactive shallow dish 1/4 of the salt and sugar mixture. Place one fillet of the fish on top; evenly spread another 1/4 of the salt and sugar mixture. Alternately press-in the citrus peels. I also added a few thyme sprigs but this is optional.
- Place the second fillet on top like a sandwich; evenly spread the remaining salt and sugar mixture and then press-in the remaining citrus. Cover tightly with a smaller lid, top with something heavy and transfer to refrigerator for 6 hours, turning ones.
- Remove from the refrigerator; rinse under cold water and dry with paper towels to remove excess moisture. Rinse and dry the same dish where you cured the fillets and combine all juices.
- Place the fillets in one layer, making sure that each of them is covered with juice. Cover and refrigerate for 12 hours, agitating occasionally to keep fillets moist.
- Remove the fillets from the citrus bath and discard the liquid. Drizzle with the oil and set aside or refrigerate until ready to use.
- In a mixing bowl combine all the salad ingredients and refrigerate until ready to serve.
