Citrus Salsa With Baked White Fish Food

CITRUS SALSA

Steps:

• Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
• Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
• Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

PISTACHIO-CRUSTED WHITE FISH WITH WINTER CITRUS SALSA

Steps:

• Zest the blood oranges into a shallow bowl and set aside. Segment the grapefruit and all of the oranges by cutting away the peel and white pith with a sharp knife, leaving the flesh exposed, then carefully cut between the membranes to release each segment into a medium bowl. Reserve the membranes from the oranges and set the shallow bowl aside.
• Add the jalapeno, the scallion whites, cilantro, endive, and lime juice to the medium bowl. Season with a pinch or two of salt and stir to combine. Refrigerate the citrus salsa until ready to serve.
• Add the mustard to the shallow bowl. Squeeze in the juice from the reserved blood orange membranes and whisk to combine. If the mixture seems too thick, squeeze in more juice from the remaining orange membranes.
• Combine the pistachios with the panko and a couple of pinches of salt in a food processor and process until the pistachios are finely chopped and well combined with the panko. Transfer to another shallow bowl.
• Pat the fish fillets dry then season with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat.
• Meanwhile, dip each fillet in the citrus-Dijon mixture then dredge in the pistachio breadcrumbs, pressing to help the crumbs adhere, if necessary. Add the fillets to the skillet and cook until the nuts are golden brown and the fish is opaque and flakes easily with a fork, 3 to 4 minutes per side.
• Remove the fillets to serving plates, garnish with the remaining scallion greens and spoon some of the citrus salsa on the side or over the top with a slotted spoon.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED WHITE FISH WITH MANGO SALSA

Steps:

• Preheat oven to 400 degrees.
• While oven is preheating, put butter into a baking dish large enough for the filets to fit comfortably, without overlapping. Put dish into oven until butter melts. Remove from oven and stir in lemon juice, salt and paprika. Dip both sides of fish into butter mixture and arrange in baking dish. Bake 10-15 minutes or until fish flakes easily when tested with the tip of a sharp knife. Remove to plates and put 1 tblsp of salsa on top of each filet.

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
• In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
• Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
• Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

CITRUS SWORDFISH WITH CITRUS SALSA

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

CITRUS SALSA

Steps:

• Peel, section and chop the grapefruit and orange; place in a medium bowl.
• Seed and dice the tomato, green pepper and jalapeno; add to the fruit.
• Dice the red onion and cilantro; add to the bowl.
• Add the sugar and salt to the the salsa ingredients.
• Stir to combine.
• Drain juice before serving.
• Serve with tortilla chips.
• Also good as a condiment with grilled chicken or pork.

FISH TACOS WITH CITRUS SALSA

Steps:

• In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
• Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
• Divide the fish evenly among the tortillas and top with the Citrus Salsa.
• To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.

GRANNYDRAGON'S CITRUS SALSA FOR FISH (OR CHICKEN)

Steps:

• Mix all ingredients together and allow to sit for 10 or 15 minutes, so the ingredients marry.