Sauces For Fish

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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

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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