3-4citrus fruit of various kinds and sizes(oranges, grapefruits, pink grapefruits, pomelos, clementines, blood oranges and even kumquats are all good here - though stay away from anything too small and soft, like mandarins)
With a sharp paring knife, cut the peel away from the citrus, taking care to remove all the pith. Slice the citrus into ½-inch-thick slices. Slice the onion into half-moon crescents. Arrange the citrus and onion slices interchangeably on a big platter in several layers.
Chop pistachios and thyme roughly, and sprinkle over the fruit.
Shake or vigorously stir together olive oil, orange marmalade and lime juice until well combined. Pour liberally over salad.
Top with lime zest, smoked paprika or cayenne pepper. Finish the salad off with a generous sprinkle of Maldon sea salt.
NOTE: Spicy citrus salad pairs well with a Breakfast Martini cocktail.
Remove fish from the refrigerator 15 - 30 minutes before you intend to cook it.
Preheat oven to 350 F.
To make the vinaigrette, mix 4 tbsp. of lemon juice, 8 tbsp. of olive oil, approximately 2 tsp of honey and season to taste with salt and pepper. Adjust the amount of honey and olive oil to balance out the acidity of the lemon.
Heat olive oil in a pan until just smoking. Make sure the fish is dry, season both sides with salt and season flesh side with pepper. Place in the pan skin side down and cook until the skin is crispy and the fish is nearly cooked through.
You will have to adjust the heat as you go to make sure that the skin gets crispy and brown without overcooking the fish. Turn the fish over and cook the fish side very briefly. Remove to wire rack.
Heat olive oil in a pan until it just begins to smoke and add the diced potatoes in one layer. Season with salt, toss and then let the potatoes sit until they begin to turn golden brown. Toss until they are somewhat evenly browned. If they need to continue cooking, put the pan in the oven and finish cooking in the oven.
Toss the butter, garlic, shallot and herbs into the pan and toss until the garlic and shallot are soft and fragrant. Add spinach and move it around vigorously until it is evenly wilted. Drain well.
Reheat the fish briefly in a hot oven and serve over the potatoes. Drizzle the vinaigrette over and around the fish.