Bleeding Orange…

I have an uncanny craving for fish sometimes (must be running low on Omega 3 oils) and I also love fruit. During my recent trip to the grocery store I found lots and lots of fresh citrus — beautiful big lemons, heirloom navel oranges, grapefruit and blood oranges. They also had salmon on special so I thought I would join the two. I made some of the yummiest salads…if I don’t say so myself. I had never really eated blood oranges much before and now I’m hooked. The beautiful red color and sweetness is soooo good.

Here are a couple of recipies that marry citrus and fish….a perfect meal for the 78 degree January days we’ve been having.

Salmon with Citrus and Arugala Salad
2 oranges, blood oranges, tangeries or a mix, sectioned

1 lemon
2 cups washed, arugula leaves
2 TBSP olive oil

pinch of thyme

1/4 cup of toasted almonds (I just used some pre-chopped almond/breadcrumb mix)
1/2 tsp crushed chile pepper
Salmon filets

Directions:
1. For dressing combine oil, lemon juice, zest, and a pinch of thyme
2. Bread salmon filets in the almond/breadcrumb mix, sprinkle with crushed red chili pepper and cook in skillet with oil
4. Mix together citrus/arugula and dressing and plate salmon on top.

 

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice

2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.

Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.