My money is on cutie William Levy and his shaking bon-bon for this week's Dancing with the Stars finale. But I digress ... Saute or grill mild fish fillets and serve with Avocado Tangerine Salsa. Look for seedless tangerines or you can substitute blood oranges or navel oranges. This will make a colorful dinner, the orange, red and green of the salsa entertaining the eyes and much as the taste buds. Serve with rice that's studded with chopped fresh parsley or sliced scallions.
Avocado Tangerine Salsa
4 small seedless tangerines, peeled and white pith removed
1 avocado, diced
1/4 cup diced red onion
1 tablespoon minced fresh cilantro
1 1/2 teaspoons minced jalapeno or red chili, or to taste
1 teaspoon lime juice
Sea salt
Dice the peeled tangerines. Gently stir the avocado, onion, tangerines, cilantro, chili and lime juice in a small bowl. Season with sea salt to taste. Serve with tortillas or simply cooked fish fillets, such as cod, tilapia, grouper, snapper or haddock.
Makes about 2 cups.
Source: Ripe by Cheryl Sternman Rule (Running Press, 2011)
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