Madrileños, are you taking advantage of your proximity to this season’s sanguinellos?
This simple salsa kicks and screams with the tart blood orange juice, only mildly mellowed by its avocado partner-in-crime. I also minced up a fresh Serrano pepper a friend of mine smuggled in for me direct from Mexico; its seductive heat hums away steadily in the background.
Pan-Fried Fish with Blood Orange, Avocado, Red Onion, and Serrano Chile Salsa
more or less from epicurious
2 blood oranges, chopped
1 smallish ripe avocado, cubed
1/2 red onion, diced
1/2 fresh Serrano chile pepper, minced
white fish of choice – pescadilla or tilapia would work well here, I used panga
flour for dredging
limes for squeezing
1. Toss the blood oranges, avocado, onion, and chile together; add salt to taste.
2. Dry your fish completely with paper towels and dredge in salt-n-peppered flour. Fry in olive oil til it develops a lovely golden crust.
3. Top fish with salsa. Serve with lime wedges and brown jasmine rice.
edit: Ugh. Okay, this was still mad delicious, but I’m never ever buying panga again.