Grapefruit Ginger Salsa With White Fish
(Serves 4.)
Ingredients:
2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like
Directions:
- Preheat oven to 375 degrees.
- Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl.
- Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine. Put in refrigerator.
- Heat an oven-proof skillet over medium-high heat and add vegetable oil. Season fish on both sides with Kosher salt and pepper.
- Add fish to the skillet when the oil is hot. Cook the fish until it starts to brown, flip and brown the other side.
- Place skillet in the oven for 10 minutes or until the fish has finished cooking through.
- Serve fish hot with cold grapefruit "salsa" on the side or on top.
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