Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

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.

Recipe: Beyond Borders Tangerine Lime Salsa

Why settle for an ordinary salsa when you can have something this good? Tangy limes and sweet tangerines mingle in this amazing, fresh Asian-inspired twist on a fresh summer salsa. Ginger, cilantro, and hot peppers accent the bright fresh citrus flavors, and will have your taste buds singing a sweet summer song!

Beyond Borders Tangerine Lime Salsa

Ingredients:

Image via Flickr

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanero or jalepeno pepper, seeded and chopped fine

Directions:

1. Hold the tangerine segments over a glass bowl and, using sharp kitchen shears, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but make sure you can capture the juice.
2. Zest 1 lime into bowl, then juice both limes into the bowl.
3. Add to the bowl all the remaining ingredients, mixing to combine.
4. Cover the bowl with plastic and refrigerate for at least 1 hour before using.
5. Makes about 2 cups of salsa.
6. Use as a side with grilled fish or in seafood tacos or wraps.

Love citrus? Find more great recipes like this in this unique cookbook: 

The Lemon & Lime Cookbook
~ Rick Donker ~ 

This is a great resource for incorporating delicious, tangy flavor to everything from beverages to breakfast foods, soups, salads, main courses, and of course, delicious desserts. Add zest to recipes like Halibut with Lime Avocado Sauce, Eggs Benedict, German Pancakes, Roast Salmon with Lime Sauce, and even Homemade Lemon Ice Cream. With 179 pages, you'll have ample opportunity to go beyond lemonade and garnishes to a world of citrus goodness.