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Fennel, Olive, and Orange Salsa for Fish or Chicken Serves 4 Salsa: 2 medium navel oranges 3 fennel bulbs, trimmed, halved, and thinly sliced 1/2 small red onion, quartered and thinly sliced 2 jalapeños, stemmed, seeded, and minced 1/2 cup Moroccan cured black olives*, pitted and roughly chopped 1/4 cup extra virgin olive oil 2 tablespoons champagne vinegar 1/2 bunch parsley, chopped Salt and freshly ground black pepper, to taste 4 6-ounce fish fillets** or chicken breasts Extra virgin olive oil, for brushing Salt and freshly ground black pepper, to taste Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over a small bowl to catch the juices. Dice orange segments and add to the bowl. Add the remaining salsa ingredients and mix well. Taste and adjust seasonings as necessary. Heat a grill or sauté pan. Brush fish fillets or chicken breasts with olive oil and sprinkle with salt and pepper. Grill or sauté until just cooked through. To serve, place fish or chicken on a serving platter or individual plates and top with salsa. *Moroccan dry-cured olive = Moroccan oil-cured olive = Moroccan salt-cured olive These are shriveled black olives that are a touch bitter. **We recommend Pacific halibut or rainbow trout for this dish. According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild-caught Pacific halibut a.k.a. Alaskan halibut is a “Best Choice”. Farmed rainbow trout from the U.S. is also a “Best Choice”. For more information, go to www.seafoodwatch.org |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
