Best Blood Orange Salsa Recipes

SWEET PLANTAIN SOUP WITH PINEAPPLE BLOOD ORANGE SALSA

Steps:

• In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA

Steps:

• Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
• To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
• To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

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.

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.

SEAR ROASTED HALIBUT WITH BLOOD ORANGE SALSA

Steps:

• Position rack in center of oven and preheat to 425F Make Salsa" In a small saucepan, boil the OJ over med heat until reduced to 1/4 cup, 8 to 10 min. Let cool In a medium bowl, combine the reduced OJ, blood orange segments, onion, cilantro, olive oil, and orange zest. Season with salt and pepper Halibut: In a small bowl, mix orange zest, thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture over all the halibut fillets. Heat the oil in a 12" ovenproof skillet over medium high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 min without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each filet and serve.

BLOOD ORANGE SALSA

Steps:

• 1. Using a serrated knife, slice the peel off the oranges removing as much white pith as possible.
• 2. Place a mesh strainer over a small bowl; segment the oranges, letting the pieces fall into the strainer.
• 3. Gently break up the segments into smaller pieces with your fingers. Set aside to drain.
• 4. In a medium bowl mix together the avocado, onion, jalapeño, cilantro, lime juice and salt to taste.
• 5. Add the orange pieces (discarding the juice) and gently stir to combine.
• 6. Serve immediately.