Spicy, sweet, and sour persimmon and cranberry salsa is an excellent seasoning for sea fish, especially grilled fish.

Summary

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:

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Instructions

1. Fish (I have a catfish), if necessary, clean, wash and dry. Sprinkle with lemon juice, vegetable oil, pepper.

   

2. 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.
3. Prepare salsa. Chop the onion, hot pepper, and cilantro finely.
4. Cut the persimmon into small cubes.
5. Combine cranberries, wine, and honey in a bowl.
6. Send in the microwave for 1-2 minutes, covering with a suitable lid. The cranberries should burst.
7. Put cilantro, pepper, and onion in a bowl with cranberries. Mix.
8. Add chopped persimmons. Salt a little and stir again.

   

9. Send the persimmon salsa to the refrigerator for at least 30-40 minutes.
10. Serve the grilled fish with persimmon and cranberry salsa.

Enjoy your meal!