This is one of my new recipes, it’s summery and delish!! The colors are bright for the season here is the south!
The Tarnished Apple’s Citrus Salsa
Prep time: 15 min.
Ingredients
minutes
3 mandarin oranges
1 limes + 1 juice of a lime
1/2 lemon
Small handful of cilantro(rough chop)
2 green onions
Dice 1/4 of a red pepper up
1 small garlic clove grated
1 -2 tbsp. finely diced jalapeno
Pinch of chili powder & cumin
Salt & pepper to taste
Directions:
Have 1 mixing bowl and 1 small bowl to work with.
Peel 2 mandarin oranges, then with a sharp paring knife and cut in between each of the membranes into segments’. Drop into a bowl.
(keep the rest of the orange& lime membranes in another bowl, so we can squeeze the juice out of them for the purple slaw dressing ).
Do the same with 1 lime( if you can & half of the lemon.
To the citrus salsa, add the thinly sliced green onions, diced red peppers, jalapeños, grated garlic clove and spices.
Add a squeeze of lime and mandarin
May add a squeeze of honey for extra sweet
Refrigerate and set aside for the finishing touches later.
Purple slaw with citrus dressing
Prep time: 15 min.
2-3 servings
Ingredients:
1/2 small head of thinly sliced purple slaw
1 handful of cilantro
1 orange carrot julienned
1 purple carrot julienned
3 finely sliced green onion
1/2 of a red pepper julienne
1 small jalapeño finely diced (add as much as you want or don’t want)
1/2 tsp. cumin & chili powder
Dressing
Prep time: 5 min
1 tsp. Dijon mustard
1-2 tbsp. white vinegar
1 tbsp. honey
Salt & pepper to taste
1/4 c. olive oil
citrus juice from the leftover fruit
salt&pepper to taste with a little chili powder
With the rest of the citrus membranes you have put aside in the bowl, squeeze as much juice out of them as possible into a little jar ( you may add more juice of a mandarin if needed).
add the rest of the ingredients to the jar
Put a top on the jar and shake, shake, shake!
Of course remember to taste if you need anything more.
Add the citrus dressing to the slaw just before serving. keeps it fresh not soggy.
Grilled Grouper
I love my fish fresh from our local seafood market . https://frenchysstonecrab.com/ Frenchy’s Seafood Market, they are a great bunch out there!!
Ingredients
1 nice cut of grouper (3 1/2-4 inches each side)
A juice of 1-2 freshly squeezed mandarins
salt & pepper to taste
1/2 tsp. chili powder
1/2 tsp. ground cumin
Drizzle of olive oil
2-3 knobs of unsalted butter
1 medium crush garlic
1 grill pan or cast iron
To prepare your grouper, dry both sides with a paper towel then season with salt, pepper chili powder and ground cumin on both sides.
drizzle olive oil over top of fish and rub all over
In a cast Iron pan (with grill marks) add a drizzle of olive oil and 3 knobs of butter
allow the skillet to get nice and hot at medium -hi(so you can have a nice grill on your fish)
When adding the fish to your hot skillet make sure the side where the skin was; is the side you put down first.
Allow side one to sear until lightly brown the tip up your skillet and baste with the butter and crushed garlic clove that is in the pan for 10-15 seconds
Then flip over and repeat. Add to a hot oven at 350 degrees and cook until internal temp in 140 degrees. maybe 6-8 minutes more or until done.
To finish off add a squeeze of manderine juice to the fish. The fish should be tender to touch and should bounce back when ready. Always use the thermometer to make sure. (140 degrees internal)
Time to get plated!
Plate the fish and top with that beautiful citrus salsa that we made earlier, then add that beautiful side of slaw lightly tossed in that beautiful citrus dressing.
Yummy!!!
The fish I used today was black grouper. After doing my homework and reading up on my grouper: you can't really tell the two apart. (black & red) both are white and lean meat inside. But when cooked the black grouper is a little firmer. Which also makes it a great fish to smoke and grill outside as well.
Enjoy! and feedback is always good.
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