A great way to add fresh flavor to your fish is to add fruit. If it sounds strange, consider this: fish and fruit go together in many international cuisines.
On top of that, both are healthy for you.
Citrus is a great first step for those who want to experiment with new flavors. Orange and grapefruit make great sauces or salad ingredients. It can add a nice twist to a distinctive flavor such as salmon.
Add pineapple and mango to make a fantastic chutney or salsa. Indian, Caribbean and South American recipes make great use of these fruits.
You can mix things up with bolder flavors if you’re cooking a milder fish, such as whitefish or tilapia.
Mexican and Thai cuisine work wonders with fruit and fish.
Tomatoes are also fruits. There are a wealth of Italian recipes that call for pomodori.
Be careful not to create clashing flavors. No one would want to pair, say, grapefruit and catfish.
Ideally, fruit adds a light, refreshing taste that complements your fish. Vegetables can an excellent additions too, such as in this Cannery Row Soup.
- 2 lb varied fillets (such as haddock, perch, flounder, cod, sole), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 3 carrots, cut in thin strips
- 2 cups celery, sliced
- 1/2 cup onion, chopped
- 1/4 cup green peppers, chopped
- 1 can (28 oz) whole tomatoes, cut up, with liquid
- 1 cup clam juice
- 1/4 tsp dried thyme, crushed
- 1/4 tsp dried basil, crushed
- 1/8 tsp black pepper
- 1/4 cup fresh parsley, minced
Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.