Parsley Grapefruit And Red Onion Salsa Recipes

SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA

Steps:

• Preheat oven to 375 degrees F.
• Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
• Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
• Bake for 15 to 20 minutes, until fish flakes easily.
• Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

BLUEBERRY GRAPEFRUIT SALSA

Steps:

• Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.

TILAPIA WITH GRAPEFRUIT SALSA

Steps:

• For marinade, in a small bowl, combine the first seven ingredients. Set aside 1 tablespoon. Place tilapia in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour., For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving. , Drain and discard marinade. In a small skillet over medium heat, cook tilapia in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

RUBY RED GRAPEFRUIT SALSA

Steps:

• Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
• Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
• Toss well, cover, and chill for at least 4 hours before serving.

GRAPEFRUIT SALSA

Steps:

• Using a knife, slice off the top and bottom of the grapefruit.
• Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
• Repeat until completely peeled.
• Remove any remaining white parts (the bitter pith).
• Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
• Slice away the fruit by cutting between the membrane.
• Set aside the grapefruit segments.
• Into the small bowl, squeeze the juice from the grapefruit membrane.
• Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
• Add the grapefruit segments.
• Serve or refrigerate until ready to use.

CRANBERRY-TEXAS RED GRAPEFRUIT RELISH

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
• Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature.

RED ONION, PARSLEY, AND PRESERVED LEMON SALAD

Steps:

• To prepare salad:
• In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
• To make Paula Wolfert's Seven-Day Preserved Lemons:
• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

HALIBUT WITH GRAPEFRUIT, PARSLEY, RED ONION, AND SHIITAKE MUSHROOMS

Steps:

• Slice the top and bottom of grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a medium bowl, cut along both sides of 12 segments, staying close to the membrane, to release; discard any seeds.
• Squeeze juice from remaining sections into a small bowl, discarding any seeds. You should have about 1/2 cup juice.
• Add parsley, onion, and olive oil to bowl with grapefruit sections; season with salt and pepper and gently toss to combine. Cover and set aside.
• Pour grapefruit juice into a small nonreactive saucepan and bring to a boil over high heat. Continue boiling juice until reduced to a thick glaze, about 5 minutes. Whisk in cream and let reduce for 1 minute. Remove saucepan from heat and whisk in 1/2 cup butter, one piece at a time. Whisk in hot sauce and season with salt and pepper; cover and set aside.
• Heat 1/4 cup of grapeseed oil in a large skillet over medium heat. Add mushrooms and cook, stirring, until beginning to crisp, about 4 minutes. Season with salt and pepper; set aside, covered, to keep warm.
• Heat remaining 1/4 cup grapeseed oil in a medium skillet over medium-high heat. Season halibut fillets with salt and pepper and place them in skillet. Add remaining tablespoon butter and let melt to prevent fish from sticking to pan. Cook fish, turning once, until opaque, about 3 minutes per side.
• Divide mushrooms evenly between 4 serving plates. Top each with grapefruit salad and a halibut fillet. Spoon over sauce and serve immediately.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

AVOCADO WITH GRAPEFRUIT AND SWEET-ONION SALSA

Steps:

• Cut off both ends of grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
• Place onion in a small bowl. Squeeze remaining juice from grapefruit membranes over onions, and let stand 20 minutes to soften. Pour off and discard juice, and add grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons on each of the avocado halves.