Cuban Style fish with Orange Salsa
I found this recipe in the Seattle Times, well sort of. The original recipe was for pork. After reading the recipe I decided this would be great with fish too! And of course I adjusted things a little as usual and to match what I find in the stores here
For the fish
You need 1 lb of fish, we used yellowtail.
2 oranges I used the sweet juice oranges.
1 large lime or 3 small ones
2 tbs chopped cilantro
4 cloves of garlic minced.
¼ tsp salt
½ tsp pepper
Juice the citrus, and mix in the garlic and cilantro. Pour over the fish
and let marinate for an hour.
Orange Cuke Salsa
In a medium size bowl, add the following:
½ cucumber, seeded and chopped in small cubes.
3 sweet oranges, slice the peel off, and as much of the white pith in the middle as you can and cube them.
1 scallion (green onion) sliced rings up to the dark green part.
20 mint leaves chopped
1/2 tsp sugar
1/4 cup oil
salt and pepper to taste.
Mix together gently and let sit so the flavors can blend together.
Follow the directions on the package to make rice, but add one peeled, pithed and chopped orange as above. Stir in so orange is blended with the rice. Cook as you would regular rice.
When ready to eat, place the rice on the plate first, with a fillet of fish next, salsa on the top.
With all the citrus this dish was light and refreshing on a warm spring evening.