This recipe showcases the great combination of fresh fish, citrus, and heat. Dan uses the Shabazi spice bland not only to add some heat, but also to contribute herbaceous flavors to the dish. The citrusy salsa can also be made on its own and served with grilled shrimp or fish tacos.
Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruits into segments, then squeeze the grapefruit juice from the leftover hulls over the segments.
In a bowl, combine the scallions, jalapeños, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the segments and reserved juice to the other ingredients. Add the Shabazi spice blend and stir gently until combined. Refrigerate until ready to use.
Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.
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