Direction

1. Begin by preparing the citrus cure for the fish. Zest the orange and lemon, then mix the zest with 2 tablespoons of salt and 1 tablespoon of pepper. Cut the orange and lemon in half and juice them, reserving the juice for later.

2. Place the fish fillets in a shallow dish and sprinkle the citrus salt mixture over them, making sure to coat both sides. Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the fish to cure.

3. While the fish is curing, prepare the pickled radishes. In a small saucepan, combine the white vinegar, water, sugar, and 1 teaspoon of salt. Heat over medium heat until the sugar and salt have dissolved.

4. Place the sliced radishes in a clean jar or container and pour the pickling liquid over them. Let the radishes sit for at least 30 minutes before using.

5. Preheat a non-stick skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the fish fillets and cook for about 3-4 minutes on each side or until the fish is cooked through and easily flakes with a fork.

6. Remove the fish from the skillet and let it rest for a few minutes before squeezing the reserved citrus juice over it. This will add a fresh, tangy flavor to the fish.

7. Serve the citrus-cured white fish with the pickled radishes on top. Optional: sprinkle some dried dill or parsley for added flavor and garnish. Enjoy your delicious and healthy meal!