Best Morrocan Orange Red Onion And Black Olive Salsa Recipes

ORANGE, RED ONION AND BLACK OLIVE SALSA

Steps:

• Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add onion, parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.

MOROCCAN SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
• Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
• Peel, seed and coarsely chop peppers; return to same bowl.
• Heat 1 tablespoon oil in heavy small skillet over medium heat.
• Add cumin and cinnamon; stir until fragrant, about 1 minute.
• Pour oil mixture over peppers.
• Mix in olives, next 7 ingredients and 2 tablespoons oil.
• Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).

SALAD WITH ORANGES, RED ONION AND OLIVES

Steps:

• Wisk all dressing ingredients together and set aside.
• Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
• Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
• Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
• An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.

COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA

Steps:

• Salsa:.
• Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
• In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
• Fish:.
• Preheat the oven to 375 degrees F.
• Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
• Season the fish on both sides with salt and pepper to taste.
• Place fish in the pan.
• Sprinkle the fish with the lemon and orange zests.
• Drizzle olive oil over the fish.
• Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
• Remove to a platter, spoon salsa and any pan juices over, and serve.

MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA

Steps:

• Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.