Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Spicy Seafood Salsa

Recipe from: Matika
Servings: 4 cups

1 pound swordfish, amberjack, or grouper fillet
1 cup seeded, diced tomato
½ cup diced red bell pepper
½ cup diced yellow bell pepper
3 tablespoons chopped green onions
3 jalapeño peppers, seeded and finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground cumin

Pour water to depth of 2 inches into a large skillet; bring to a boil. Add fish, and return to a boil. Cover, reduce heat, and simmer 5 to 8 minutes or until fish flakes with a fork. Remove from skillet with a slotted spoon; cool slightly. Flake into bite-size pieces. Stir together fish and remaining ingredients.

Cover and chill at least 1 hour. Serve with plantain chips or tortilla chips.

Search for Recipes, Search using Google, or Return to Cookbook Index