Best Avocado Orange Salsa Recipes

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO, AND RED ONION SALSA

Steps:

• 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.

PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA

Steps:

• For the salsa:
• Combine all of the ingredients in a small bowl and season with salt to taste.
• For the fish:
• Spread the sesame seeds in a shallow dish.
• Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
• Season the fish with salt and pepper.
• Press both sides of each steak into the sesame seeds to coat.
• Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
• Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
• Serve with the salsa.

GRILLED SALMON AND BOK CHOY WITH ORANGE-AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
• Season salmon and bok choy with salt and pepper and drizzle with olive oil.
• Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.

MANDARIN ORANGE, CILANTRO, AND AVOCADO SALSA

Steps:

• Mix avocados, red onion, mandarin oranges, cilantro, and lime juice together in a bowl. Stir enough reserved mandarin orange juice to coat the avocado mixture.

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA

Steps:

• Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
• Add Avocado, onion, jalapeño and lime juice to bowl with orange; 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 one fillet on each of the 2 plates. Spoon salsa over fish and serve.

SHARK KEBABS WITH ORANGE-AVOCADO SALSA

Steps:

• Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
• Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
• Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.

ORANGE-AVOCADO SALSA

Steps:

• In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
• Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.

GRILLED SALMON AND BOK CHOY W ORANGE-AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside. Season salmon and bok choy with salt and pepper and drizzle with olive oil. Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.

AVOCADO-ORANGE SALSA

Steps:

• Gently combine all ingredients in medium bowl.
• Chill before serving, if desired.
• Serve with grilled meat or on salad.