Pan-Fried Fish with Blood Orange, Avocado, Red Onion, and Serrano Pepper Salsa

22 01 2012

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.




6 responses

23 01 2012

Never heard of Panga. This sounds awesome. Wish we still had our blood orange tree.

23 01 2012

Don’t bother with panga – use tilapia maybe. Something flaky and white.

23 01 2012

What a great receipe! This dish is so simple but looks tasty. I have some navel oranges which I will try .I will get some blood oranges when I see them. I think this salsa would go with pork and chicken also.

23 01 2012

Let me know how you like it!! It’s super simple to put together, but the flavor ends up being wonderfully complex.

23 01 2012
23 01 2012

Panga is just panga I think, some species of fish that’s farmed like mad somewhere in Asia. Seriously environmentally unfriendly, and also potentially terrible for you. Ick.

…. tasted AMAZING. but no thanks.

I read this one:

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