Salsas For Your Fish
These are a refreshing change of pace that can be paired with any sautĂ©ed, poached, baked, or grilled fish.
The orange-black bean salsa is my favorite, but I know the cranberry salsa will surprise you. Itâ€™s delicious. The mango-habaĂ±ero is made for those of you who like â€śa good swift kick in your salsa!â€ť Most of us need to tone that one down a notch and use jalapeĂ±os in place of the habaĂ±eros.
Each of these recipes serves four. These salsas also are nice as appetizers served with robust chips.
1 c. fresh or frozen cranberries
1 tbsp. grated ginger
2 cloves garlic
1 jalapeĂ±o pepper, seeded
juice and zest of 1/2 lime
4-5 tbsp. sugar (or to taste)
1/4 c. chopped cilantro
2 scallions chopped rough
Put all ingredients into food processor and chop fine. This gets better the next day and is good with big, yellow, salty chips.
Orange Black Bean Salsa
1 can cooked black beans
2 oranges, peeled, seeded and cut into small sections
2 jalapeĂ±o peppers cut into rounds
1/2 red bell pepper, diced
1/4 red onion, diced
1 c. chopped cilantro
1 tbsp. olive oil
1 tbsp. vinegar
salt and pepper
1/2 tsp. toasted and ground cumin
Drain the black beans. CombineÂ all ingredients and taste for final seasoning.
Sauces for fish