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Ingredients

Serves 4

• 2 large navel oranges, peel and pith removed, flesh cut into segments
• 1 medium lemon, peel and pith removed, flesh cut into segments and chopped
• 1/2 small shallot, thinly sliced
• 1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
• 1 tablespoon coarsely chopped fresh cilantro
• Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 4 red snapper fillets, skinned (each 4 ounces)
• 4 ounces baby spinach (about 4 cups)

Description

A Salsa Made With Oranges, Lemon, And A Hot, Fruity Habanero (all Ingredients High In Vitamin C) Turns A Dish Of Red Snapper Into A Festival Of Flavors. Ascorbic Acid In The Citrus Helps The Body Absorb Iron From The Lightly Wilted Spinach.

Martha Stewart