When the succulent fruits of summer seem far away, I use citrus to jazz up my meals. For example, tonight's quick-fix dinner features a salsa with juicy blood oranges. Fresh fish fillets are rapidly seared on the stove in this made-in-minutes dish. To create this colorful fish that will brighten up a winter's night,

Mahi-Mahi with Blood Orange, Avocado Salsa
From Bon Appetit

1 blood orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

  1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.
  2. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
  3. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
  4. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Serves 2.