Ingredients
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)
Preparation
Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
