Sauces For Fish

Sauces For Fish

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

Recommended Videos

Tactical Changes for Smallmouths

Doug Stange deploys an one unique in-line spinnerbiat option for smallmouths.

X-Factor Smallmouths

The In-Fisherman staff keeps it on the cutting edge, as they use the X-Factor plus topwater lures for smallmouths.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top In-Fisherman stories delivered right to your inbox.

×