Seafood has an affinity for citrus. This brilliantly colorful and zesty blood orange and avocado salsa makes the most of pan-seared mahi-mahi or any of several types of seafood, including halibut, tilapia and shrimp.
Makes 4 servings
Salsa
2 blood oranges
1 medium avocado, peeled, diced and sprinkled with lime juice
1 shallot, diced
1 green or red jalapeno, finely diced (the more seeds, the hotter the flavor)
Zest of 1 blood orange
1/2 teaspoon minced fresh ginger
Juice of 1/2 lime (about 2 teaspoons)
Salt, to taste
2 teaspoons each minced fresh mint and cilantro
Fish
2 teaspoons olive oil
4 pieces (4 to 6 ounces each) mahi-mahi or other white fish, such as halibut or tilapia
Salt and freshly ground black pepper
Using a sharp knife, peel the blood oranges, removing all bitter white pith. Working over a small bowl, cut between membranes to release sections. Add avocado, shallot, jalapeno, orange zest, ginger, lime juice, salt and herbs to the oranges with their juices. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of fish with salt and pepper. Add fish to the pan; saute until lightly browned and crisp on the outside and opaque on the inside, about 4 to 5 minutes per side. Place fish on a plate and top with a spoonful of salsa. Garnish with additional fresh herbs, if desired.
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