Salsas For Your Fish


by Chef Lucia Watson

These are a refreshing change of pace that can be paired with any sautéed, poached, baked, or grilled fish.

The orange-black bean salsa is my favorite, but I know the cranberry salsa will surprise you. It’s delicious. The mango-habañero is made for those of you who like “a good swift kick in your salsa!” Most of us need to tone that one down a notch and use jalapeños in place of the habañeros.

Each of these recipes serves four. These salsas also are nice as appetizers served with robust chips.

Cranberry Salsa
1 c. fresh or frozen cranberries
1 tbsp. grated ginger
2 cloves garlic
1 jalapeño 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 jalapeño 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. Combine all ingredients and taste for final seasoning.

Sauces for fish

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