Saturday, April 2, 2011

Grilled Sea Bass with Blood Orange Salsa



If you're unfamiliar with blood oranges, here's what Wikipedia has to say about them:

The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of pigments common to many flowers and fruit, but uncommon in citrus fruits.[1] The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.[2] Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange.[3] The skin can also be tougher, and harder to peel than other oranges.
While all oranges are likely of hybrid origin between the pomelo and the tangerine,[4] blood oranges originated as a mutation of the sweet orange.[5]




The only time I see them around here is during the Spring so as soon as they show up in the stores I grab them.  If you can't find them in your area, regular oranges will work in this salsa as well.  But if you're lucky enough to have them, try them out.  They're similar in taste to a regular orange but with a hint of raspberry and slightly more tart.  My favorite part, however, is that beautiful color.



These also make for some killer cocktails.  I've made these mojitos, which I love, but my favorite might be these margaritas.



I've also tried this salsa on snapper and it's fabulous.  I think any white fish or even chicken breasts would work.

So if you can find blood oranges in your area, definitely give them a go, but if not, as I said, all of these recipes can be made with regular oranges.  




Grilled Sea Bass with Blood Orange Salsa
adapted from Food Network

Ingredients:
2 Sea Bass Fillets
Kosher Salt
Black Pepper

Salsa:
2 Blood Oranges, peeled (white pith also removed) and sectioned
2 tablespoons chopped cilantro
1 jalapeno pepper, stem and seeds removed and finely diced
1 small shallot, finely diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and Pepper to taste

Directions:
Combine salsa ingredients, mix well and set aside:

If you are not familiar with how to peel and section an orange, here's a short video from Cooking.com

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