[skyEyz_7]

Citrus Baked-Redfish Salad

2 large oranges
1/2 cup kosher salt plus more to taste
4 redfish fillets, each about 6 to 8 ounces
1 teaspoon dried hot red chili flakes
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced garlic
3 tablespoons Champagne
3/4 lb. mixed baby greens
1/2 pineapple, peeled and diced
1 mango, peeled and julienned
2 tablespoons cane vinegar
Creole seasoning to taste
freshly ground black pepper to taste

1. Zest enough of the oranges to measure 1 tablespoon plus 1 teaspoon
2. Cut peel and any white pith remaining on oranges with a sharp paring knife, then cut segments free from membranes
3. Squeeze membranes over a bowl to collect 1/2 cup orange juice and set aside
4. In a coffee grinder combine 1/2 cup salt and 1 tablespoon orange zest and pulse until combined well
5. Preheat oven to 350° F
6. Arrange fish in a large baking pan and sprinkle with 1 1/2 teaspoons citrus salt (or less if you're concerned about salt), chili flakes, thyme, and garlic
7. Add Champagne to pan and bake 6 minutes, or until cooked through
8. In a large bowl toss together greens, orange segments, 1/2 cup orange juice, pineapple, mango, cane vinegar, remaining teaspoon orange zest, Creole seasoning, and salt and pepper
9. Arrange salad on plates and top with fish