Salpicón de Pescado (Spicy Citrus-Marinated Fish)

Preparation

1. Step 1

   Line a sheet pan with parchment paper or foil. Arrange the fish fillets on the sheet pan skin-side down.

2. Step 2

   In a large bowl, whisk together the habanero chiles, garlic, lime juice, orange juice and oil until combined. Pour ¼ cup of the habanero mixture into a small measuring cup (reserve the rest for the pico de gallo) and brush it over the tops of the fillets, gently massaging it into the flesh. Generously season the fillets with salt and pepper. Let sit at room temperature to absorb the flavor while the oven comes to temperature. Arrange a rack in the center of the oven and heat the oven to 450 degrees.

3. Step 3

   Bake the fish until it is opaque in the center and easily flakes apart when pressed with a fork, 8 to 12 minutes — it will depend on the thickness of your fish and how many times you open the oven to check it. (The key here is to check your fish often; you don’t want to over- or undercook it!) When the fish is cool enough to handle, flake the fish apart into 1-inch pieces and transfer to a plate, leaving the skin behind.

4. Step 4

   While the fish cools, finish the pico de gallo: Add the tomatoes, onion, radishes, avocado, cilantro and 1 teaspoon salt to the bowl with the reserved habanero mixture and gently stir until combined; taste and season with more salt and lime juice if desired. Let sit about 10 minutes, uncovered, for the flavors to meld. (If desired, refrigerate the fish and pico de gallo separately for up to 3 hours.)

5. Step 5

   When ready to serve, gently toss the fish in the pico de gallo and serve on tostadas or in tortillas to make tacos.