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Salsa Verde and Citrus with Walleye

Salsa Verde and Blood Oranges with Walleye

This isn’t a salsa I’d like with chips, but I love it with fish! It’s fresh, flavorful, spicy and colorful!

My husband doesn’t like fish and he loves lots of spice and flavor. This salsa has made eating fish enjoyable for him!

The Original Dish developed this recipe using grapefruit and parsley. She’s one of my favorite sources for recipes and food ideas.

My husband can’t eat grapefruit so I used blood oranges and lime juice instead. Also we both love cilantro which I used instead of parsley.

Ingredients

  • 1 large whitefish, walleye or halibut fillet (4 servings)
  • Olive oil
  • 1-2 cups fresh cilantro or parsley leaves, finely chopped
  • 2 tablespoons minced chives
  • 2 tablespoons minced jalapeño or more
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • Kosher salt
  • 1 cup fresh peeled and segmented grapefruit, blood oranges, or oranges

Directions

1. In a small bowl place the peeled and segmented fruit and any juice that follows.

2. In another small bowl combine the cilantro, chives, jalapeño, lime juice and olive oil. Season with some salt. Add 2 tablespoons of the citrus juice if you like.

Here is a quick an easy way to prepare your fish. You can follow my recipe for Flash Baked Salmon. Here is the link

https://ninainthekitchen.com/2016/02/12/flash-baked-salmon/

After you flash bake the fish, divide into 4 pieces. Place each piece on a dinner plate. Spoon the Salsa Verde over and around each fillet. Gently spoon the citrus fruit over the fish and around the plate too.

Voila!