Fish over Fennel Salad with Jalapeño and Olive Salsa
4servings
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas
Ingredients
For the salad:
2tablespoonspumpkin seeds
1fennel bulb, thinly sliced
1/4cupthinly sliced red onion, about 1/4 of a red onion
2oranges, peeled and thinly sliced or cut into segments, plus juice
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
kosher or coarse sea salt, to taste
freshly ground black pepper, to taste
For the salsa:
1/4cupgolden raisins
1tablespoontequila
1/4cuppitted black Italian olives in brine,, chopped
1jalapeno chile, thinly sliced
1/4cupfresh cilantro, leaves and upper stems, chopped
1/4cupfresh parsley, leaves and upper stems, chopped
Freshly squeezed juice of 2 limes
2tablespoonsolive oil
kosher or coarse sea salt, to taste
freshly ground black pepper, to taste
For the fish:
1/2cupall-purpose flour
kosher or coarse sea salt, to taste
freshly ground black pepper, to taste
4 6-ouncered snapper fillets, or any mild fish of your choice, such as tilapia, rockfish or grouper
3tablespoonsolive oil
To Prepare
To prepare the salad:
To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.
Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.
To prepare the salsa:
Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.
To prepare the fish:
Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.
Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.