Recipes Sauces For Fish In-Fisherman January 10th, 2013 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+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 Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services LIKE WHAT YOU'RE READING? Get 8 issues for the low price of just $8! Subscribe!