If you get your hands on good quality black cod - by all means buy it! If you tend to overcook your fish and then don't like the resulting dry taste - try this fish, because it's virtually impossible to fail with black cod and overcook it. I found that they all go great with tropical fruit salsa! Black cod that I used in this recipe is an exceptionally flavorful and very buttery fish - it's very easy to pan sear it due to its high oil content, therefore, it's almost impossible to have a dry black cod. On these photos you see fresh black cod right from the Seattle seafood market, but, really, any white fish can be used: tilapia, halibut, mahi mahi, sea bass. In this recipe, I am entering a new fruit - cantaloupe! Who knew that cantaloupe could be a delicious addition to tropical fruit salsa! It's sweet, it's soft, it's colorful! It balances perfectly with the rest of ingredients: tomatoes, pineapple, red onion, cilantro, lime juice, and spices. Fruits and veggies mixed with the lime juice and spices are so good, and there are so many possible variations - I can eat it with anything! The salsa goes especially well with seafood: I've made mango salsa with salmon, pineapple salsa with shrimp, and now it's time for Pan-Seared Black Cod with Tropical Fruit Salsa. You could say I am on a tropical fruit salsa kick. This is another one of those sauces/condiments that tastes so great and brings the whole meal together without much fuss at all.I've been making a lot of tropical fruit salsa lately. I prepped the salsa earlier in the day and let the flavors come together as they marinated for a couple of hours. Needless to say, it was a successful dinner and I was able to enjoy socializing because I wasn’t stuck in the kitchen all night. I did make a martini for my friend but I also served these Vodka Gimlets Two Ways for the more adventurous guests. Simply prep the produce and combine for a fresh, delicious complement to anything from broiled chicken and meats to tortilla chips. Our colorful mango avocado salsa balances the rich, sweet fruits with habanero chile and fresh lime juice. Cod, turbot, striped bass or salmon would be good alternatives. Originally appeared: Everyday Food, July/August 2009. Feel free to use any other firm fish in place of the halibut which is not always available and often quite costly. The quality of fish is amazing and all of their fish and seafood is extremely fresh. When I have the time, I will make a special trip to Santa Monica Seafood in Santa Monica, California. I suggest locating a fish store to purchase your fish rather than your local market. If you have any remaining the next day, it heats up well and can be tossed into a corn tortilla with some cabbage and mango salsa. Halibut is my fish of choice because it’s light and flaky but not fishy at all. Roasted Halibut and Vegetables with Mango Salsa was the perfect solution because I could marinate the fish and vegetables for 10 minutes then pop it all onto a baking sheet, cook for 15 minutes and was done – easy as can be. The cocktail part was easy so I just had to come up with a menu that was clean and healthy and full of flavor but I didn’t want to spend a lot of time in the kitchen. So, my husband and I invited some friends over for dinner the other night and one of our guests has a very limited diet: fish, vegetables and vodka martinis.
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