Lake Whitefish Recipe with Citrus Avocado Salsa

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 25 minutes

材料

¾ cup Ruby grapefruit, diced (click here for how to cut citrus) - (about 1½ large grapefruits)

½ cup Naval orange, diced (click here for how to cut citrus) - (about 1½ large oranges)

1¼ cup avocado, diced (click here for how to cut an avocado) - (about 2 small-medium avocados)

1½ tablespoons jalapeño pepper, (washed and dried, seeds removed, finely chopped)

1½ tablespoons fresh mint, (washed and dried, finely chopped)

1½ tablespoon fresh basil, (washed and dried, finely chopped)

1 tablespoon lime juice

salt, freshly ground black pepper and granulated sugar to taste

grapeseed oil for the pan

6 approximately (7-ounce) Lake Whitefish fillets, (skin on)

salt and freshly ground black pepper

手順

For the salsa

Make the salsa. In a medium-sized mixing bowl, combine all of the ingredients except for the salt, pepper and sugar. (If there's a lot of liquid in it, strain it a bit and save the juices for another use like salad dressing.) Mix gently and then season to taste with salt, pepper and granulated sugar. (Here's How to Season to Taste.) Set aside.

For the fish

Sauté the fish. Coat the bottom of a large sauté pan (cast iron is ideal) with grapeseed oil and place it over high heat. While the pan is heating, place the fish on a clean dry surface and sprinkle with salt and pepper on both sides. Once the pan is hot, add the fish, skin side down. (You should hear a sizzling sound when the fish hits the pan -- if you don't hear the sizzle, wait! If the pan isn't hot enough, the skin won't get brown and crisp!) Flip the fish over after about 3 minutes, then reduce the heat to low, cover, and cook just until the fish is almost cooked through, about 2 more minutes. It should still be slightly translucent in the center. (I do this in two batches in a 14 inch skillet -- you don't want to crowd the pan!)

Serve. Serve skin side up and top each fillet with some of the salsa.

栄養

• カロリー: 303 kcal