Seafood and citrus wed beautifully. This vibrant and tangy blood orange and mango salsa brings out the best in pan-seared tilapia or any of several types of seafood, including halibut, cod, or shrimp.
Makes 4 servings
2 blood oranges
1 small mango, peeled and diced
2-3 green onions, thinly sliced
the zest of 1 blood orange
1/2 teaspoon fresh minced ginger
the juice of 1/2 lime (about 2 teaspoons)
1 red or green jalapeño, finely chopped (the more the seeds, the hotter the flavor)
2 teaspoons each fresh finely chopped cilantro and mint
salt, to taste
2 teaspoons olive oil
salt and freshly ground black pepper
4 (4-6 oz) pieces of tilapia or other white fish such as halibut or cod
a sharp knife, peel the blood oranges, removing all bitter white pith.
Working over a small bowl, cut between membranes to release sections.
Add mango, green onions, orange zest, ginger, lime juice, jalapeño,
herbs, and salt. I suggest adding the diced avocado just prior to serving the salsa to prevent it from being stained red by the blood oranges.
olive oil in a large skillet over medium-high heat. Season both sides
of fish with salt and pepper. Add fish to the pan; sauté until lightly
browned and crisp on the outside and opaque on the inside, about 4-5
minutes per side. Place fish on a plate and top with a spoonful of
salsa. Garnish with additional fresh herbs, if desired, and serve