- 1 orange
- 1 grapefruit
- 1 Meyer lemon
- 1/2 tsp pimenton
- 1/2 cup chopped fresh cilantro
- 1/2-1 jalapeno chile, seeded and minced, or to taste
- Salt and freshly ground pepper
- 2 Tbsp olive oil
- 4 (4-6 oz) white fish filets, such as cod or snapper
Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate.
Cut off each end of orange. Place orange, cut side down, on a cutting board. Using a chef’s knife, cut off peel, following the contour of the orange until no white pith remains. Using a paring knife, cut in between each membrane to free orange segments. Repeat with grapefruit and lemon. Squeeze fruit membranes into bowl and discard membranes. Add pimenton, cilantro, chile, salt, and pepper. Stir to combine and set aside.
Season fish with salt and pepper. Add fish to grill and cook until opaque, 3-4 minutes. Turn over and cook until no longer translucent in the center of fish, 4-5 minutes. Remove from grill and serve with citrus sauce.