2 tangerines or clementines, cut crosswise into
1/4-inch-thick rounds and seeded
1/2 cup plus
2 tablespoons fresh tangerine or clementine juice (from about 6 tangerines or clementines), divided
4 teaspoons kosher salt, divided
1 cup chopped fresh flat-leaf parsley
5 1/2 tablespoons olive oil, divided
2 tablespoons finely chopped shallot
1/4 teaspoon crushed red pepper
4 (6-ounce) skin-on snapper fillets, skin scored and fillets patted dry
Cooked fregola sarda pasta, for serving

Stir together tangerine rounds, 1/2 cup tangerine juice, and 1 tablespoon salt in a small saucepan. Bring to a boil over high. Cook, stirring occasionally, until salt is dissolved. Reduce heat to low; cover and simmer until citrus peels are tender, about 10 minutes. Remove from heat, and let cool 10 minutes. Remove 5 tangerine rounds from juice, allowing excess juice to drip off; cut rounds into quarters. Set quarters aside.

Gently stir together parsley, 1/4 cup oil, shallot, crushed red pepper, tangerine quarters, 1 1/2 teaspoons cooked tangerine juice, and remaining 2 tablespoons fresh tangerine juice in a small bowl; set aside.

Heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high. Season snapper fillets evenly with remaining 1 teaspoon salt. When oil is very hot, add snapper fillets, skin sides down. Immediately press fillets gently with a spatula until skin stays flat in skillet. Sear until skin is browned and crisp, 5 to 7 minutes. Flip fillets; cook until bottom half of flesh is opaque, about 30 seconds. Transfer fillets to 4 plates; spoon gremolata over fillets, and serve with fregola sarda.

KELSEY YOUNGMAN