Sweet Pepper Salsa Fish Recipes

LIONFISH WITH MANGO SWEET PEPPER SALSA

Steps:

• For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
• For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
• Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
• Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

ROASTED PEPPER BLENDER SALSA

Steps:

• In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

SWEET PEPPER SALSA

Steps:

• Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

RED PEPPER & TOMATO SALSA

Steps:

• Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Steps:

• Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

PINEAPPLE PEPPER SALSA

Steps:

• In a small bowl, combine all the ingredients. Serve immediately or refrigerate until serving. Use as a condiment with grilled meats or as a dip with tortilla chips.

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE

Steps:

• Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
• Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
• Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
• Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
• While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
• Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
• Place fish on plates and surround with leeks. Top with olive salsa verde.

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.