Fish with Persimmon and Cranberry Salsa
by Editorial Staff
Spicy, sweet, and sour persimmon and cranberry salsa is an excellent seasoning for sea fish, especially grilled fish.
Cook: 45 minutes
Ingredients
- White sea fish (catfish) – 1 steak (250 g)
- Olive oil – 1 tbsp
- Lemon juice – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
For salsa:
- Persimmon – 1 pc.
- Cranberries – 2 tbsp
- Dry red wine (or wine vinegar) – 1 tbsp
- Honey – 1 teaspoon.
- Red onion (small) – 0.5 pcs.
- Cilantro – 1 small bundle
- Hot pepper – 1 small piece (to taste)
- Salt to taste
How to cook fish with persimmon and cranberry salsa:
Directions
- Fish (I have a catfish), if necessary, clean, wash and dry. Sprinkle with lemon juice, vegetable oil, pepper.
- Preheat the grill pan very well. Gently place the pieces of fish and fry on one side and on the other for about 4 minutes, until crispy stripes typical for grilling.
- Prepare salsa. Chop the onion, hot pepper, and cilantro finely.
- Cut the persimmon into small cubes.
- Combine cranberries, wine, and honey in a bowl.
- Send in the microwave for 1-2 minutes, covering with a suitable lid. The cranberries should burst.
- Put cilantro, pepper, and onion in a bowl with cranberries. Mix.
- Add chopped persimmons. Salt a little and stir again.
- Send the persimmon salsa to the refrigerator for at least 30-40 minutes.
- Serve the grilled fish with persimmon and cranberry salsa.
Enjoy your meal!
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