Recipe by Derf
This is great under the broiler, wonderful taste! from the local newspaper
Top Review by storknels
I loved the taste combination of the tomato and orange, very unusual. I eliminated the green onion. This was a great compliment to the fish. I have used this salsa with different kinds of fish and also ate the leftover salsa with grilled chicken.
- 4 sea bass fillets (fresh or frozen) or 4 tuna steaks, cut 1 inch thick (fresh or frozen)
- 1 teaspoon shredded orange rind
- 4 medium oranges, peeled, sectioned, and coarsely chopped
- 1 large tomatoes, seeded and chopped
- 1⁄4 cup snipped fresh cilantro
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped walnuts, toasted
- 1 tablespoon lime juice
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
Directions See How It's Made
- Thaw fish, if frozen.
- For orange salsa.
- In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
- Rinse fish, pat dry with paper towels.
- In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
- Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
- Place fish in a well greased wire grill basket.
- Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling.
- Or, place fish on the greased unheated rack of a broiler pan.
- Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling.
- Spoon the orange salsa over fish.