Fish with Citrus Salsa
Summary
| Yield | |
|---|---|
| Source | Adapted from Mark Bittman, The Minimalist, NY Times |
| Prep time | 45 minutes |
| Recipes | Entrees |
Description
Fresh and tangy, and very simple.
Ingredients
| 1 | navel orange | |
| 1 | grapefruit | |
| 1 | lemon (or lime) | |
| 1⁄2 | Cup | cilantro (fresh, chopped) |
| 1⁄2 | habanero pepper (seeded and minced, or to taste) | |
| salt (to taste) | ||
| 3 | Tablespoon | olive oil (or butter) |
| 1 | Pound | fish, mild-flavored (try tilapia or cod) |
Instructions
Cut orange in half horizontally and section it as you would a grapefruit. Remove seeds and combine flesh and juice in a bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
Cook fish: For tilapia, dredge in a little flour and fry in olive oil or butter; about 5 minutes on each side. For cod, preheat oven to 400. Place a little oil in the bottom of a baking dish, add cod and drizzle with a little more oil and salt. Bake for about 10 minutes or until no longer pink in the center.
Serve with mashed potatoes and a green salad.
Notes
For a nice variation: Cut up some mango to add to the sauce and spoon the sauce over the cod before baking. The mango will become sweet and caramelized.
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