From NYTimes.com :

1 small grapefruit

1 large lemon

1/2 cup chopped fresh cilantro leaves

1/2 habanero or other chili, seeded and minced, or to taste

Salt to taste

2 tablespoons oil

4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled).

1. Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.

2. Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Yield: 4 servings.