Grilled Pacific Rockfish with Citrus-Herb Salsa
- 1 orange
- 1/4 small fresh red chili pepper (like a serrano), sliced
- 2 tsp olive oil
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
- 1 Tbsp fresh mint, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, chopped
- 1/4 tsp salt
- Black pepper, freshly ground
- 2 7-oz Pacific rockfish fillets
- Preheat a stovetop grill pan or outdoor BBQ grill.
- Prepare the salsa while the grill is preheating. Remove the peel and pith from the orange. Start by cutting off both ends of the orange and the peel away from the flesh with a paring knife. Make a curved slice down from one end to the other. Then cut between the membranes of the orange to remove the orange segments. This is best done over a bowl to catch all the orange juice. Squeeze any remaining juice from the orange.
- Combine the orange segments with the chili pepper, olive oil, lemon zest, lemon juice, and herbs. Season with salt and freshly ground pepper. Set aside.
- Pat the fish fillets dry with a paper towel and then brush them lightly with oil. Make sure your grill is very clean—which will help prevent the fish from sticking. Season with salt and pepper and place the rockfish, skin side up, on the clean grill. Let the rockfish grill for 3 minutes and then using a large thin spatula, flip the fillets over, and finish cooking for another minute.
- Remove the rockfish from the grill and let it rest for a minute or two. Serve with the salsa spooned over the top. Serves 2.