1 small orange (preferably seedless)
2 tablespoons freshly squeezed lime juice (about 1 large lime)
1 tablespoon red wine vinegar
1½ tablespoons honey, or to taste
1 medium ripe yet firm avocado
¼ small red onion, peeled and very thinly sliced
¼ cup diced red bell pepper (about ¼ of a medium pepper), diced ¼-inch
½ medium jalapeño, cut crosswise into thin circles,* or to taste
2 tablespoons small whole cilantro leaves
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
4 (4-ounce) firm white fish fillets (such as halibut; grouper; snapper; or sea bass)
Extra-virgin olive oil, as needed
Salt and freshly ground black pepper, to taste
1. For the salsa: working over a medium mixing bowl to catch any juices, peel and segment the orange taking care to remove any seeds and membranes. Cut the segments into ½-inch pieces, and set aside.
2. Add the lime juice, vinegar and honey to the orange juice in the mixing bowl; whisk until thoroughly combined. Place the orange segments in the bowl.
3. Place the avocado on a cutting board. Using a chef's knife, cut through the center of the avocado lengthwise until the knife comes in contact with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Remove the knife from the avocado, then twist the halves in opposite directions to separate them. Remove and discard the pit, then place the avocado cut-side down on the work surface; peel back the skin using your fingertips or a small sharp knife.
4. Cut the avocado into ½-inch cubes, and place them in the bowl with the orange segments; toss gently to coat the avocado with the juice (to prevent browning).
5. Add the onions, bell peppers, jalapeños and cilantro leaves. Toss gently to mix evenly. Season with salt and black pepper.
6. For the fish: blot the fillets dry with paper towels, then coat with olive oil on both sides; season with salt and pepper. Preheat the grill to medium-high heat. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (note: to use a grill pan, preheat a lightly oiled pan to medium-high heat.)
7. Place the fillets onto the hot oiled grill (or grill pan), and cook for about 2 minutes. Without turning the fillets, rotate them 90 degrees and continue cooking until the fish is seared on the outside, about 2 minutes more; this will produce beautiful cross-hatch grill marks. Flip the fillets over, and repeat the process. Cook to an internal temperature of 140°f, about 1 to 2 minutes more depending upon the thickness of the fillets.
8. Transfer the fish to warmed plates, and top with orange-avocado salsa; serve immediately.
Tips & Techniques:
***If you like your salsa really spicy, simply slice the jalapeno crosswise with a sharp knife. If you prefer to tone down the heat, slice the stem end off of the pepper and use a demitasse spoon or the handle of a coffee spoon to gently scrape out the seeds. Then crosscut the hollowed out pepper into thin circles.***