Baked Fish with Cara Cara Orange Salsa

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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It’s time to celebrate citrus before it moves out of season.  This Baked Fish with Cara Cara Orange Salsa Recipe is a keeper for sure – you feel so good after having a meal which is light and tasty but bursting with flavor.  I chose Cara Cara Oranges to make this salsa because their color is such a beautiful deep orange hue but of course this can be made with any variety of sweet and tangy orange.  It would be equally delicious using grapefruit.  Winter is definitely the season to make this dish because of all the abundance of juicy, tangy citrus but don’t let this hold you back – try it again this spring using local strawberries or in the summer with cantaloupe.  Just thinking about the many seasonal fruit possibilities make me anxious to make it all over again.

Learning to supreme cut a piece of citrus can be a bit tricky but once you have the basics down, it is not difficult at all, just a bit of patience is required.  The rewards for the bit of extra work are so worth it when you get the perfectly tender and juicy bite.  You can actually google “how to supreme an orange” and get a quick tutorial on youtube.  My biggest advice is to use a very sharp knife and work carefully.  I’ve also supremed a citrus fruit using a small serrated knife (one you would use for slicing tomatoes) and this too works, maybe even better than a large chef’s knife because it is small, easy to control, and cuts through the membranes easily.

Once you’re salsa is made, the fish only takes a few minutes and you have a beautiful light and tasty meal that makes a stunner of a presentation.  I’ve used our Mexican mix of nut & spices, San Miguel, however, others that would add great flavor as well are the Cairo, Mumbai, Provence or Penang blends.

Baked Fish with Cara Cara Orange Salsa

Yield: about 4 servings

Ingredients

  • 2 teaspoons San Miguel nut & spice mix
  • 6-8 cara cara oranges, or other type of orange
  • 1/4 red onion, sliced very thin
  • 1/4 jalapeño, fresh, diced
  • 2 cloves garlic, minced
  • handful parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1 1/2 - 2 lbs dover sole filets or other white fish

Instructions

  1. To make the orange salsa, take the oranges and "supreme" cut them, sectioning out each orange membrane. Work over a large bowl to capture the juices as you work. After cutting all around each orange, squeeze the membranes into the bowl to release as much juice as possible. If you've never supreme cut a citrus fruit it is a great cutting technique to learn because it leaves the most tender parts of the orange (or grapefruit). Here's a good quick video on utube: supreming an orange. Slice all the oranges in the same way.
  2. To the bowl of cut oranges, add the onion, garlic, jalapeño, parsley, olive oil, apple cider, salt, and San Miguel nut & spice mix. Set this bowl of orange salsa aside at room temperature to macerate and infuse all the flavors together.
  3. Place the fish in a baking dish and rub the flesh on both sides with a bit of olive oil. Add salt and pepper then place under the broiler for about 8 minutes until it flakes. Do not overcook.
  4. Remove from the oven and serve with cara cara orange salsa either on the side or on the top.

Notes

This orange salsa would also be wonderful using our Glory Kitchen Asian blend-Penang, the Middle Eastern Blend-Cairo, our French blend-Provence, or our Indian blend-Mumbai.

Baked Fish with Cara Cara Orange Salsa - Glory Kitchen
Baked Fish with Cara Cara Orange Salsa - Glory Kitchen
Baked Fish with Cara Cara Orange Salsa - Glory Kitchen
Baked Fish with Cara Cara Orange Salsa - Glory Kitchen
Baked Fish with Cara Cara Orange Salsa - Glory Kitchen