Best 6 Fish With South Seas Salsa Recipes

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Embark on a culinary journey to the vibrant shores of the South Seas with this tantalizing dish of Fish with South Seas Salsa. This delectable recipe combines the freshness of flaky fish fillets with a medley of exotic flavors, creating a symphony of tastes that will transport your palate to a tropical paradise.

The South Seas Salsa, a key component of this dish, is a vibrant and flavorful condiment that bursts with a harmonious blend of sweet, tangy, and savory notes. This salsa showcases the vibrant flavors of pineapple, red pepper, cucumber, and onion, harmoniously united by a zesty lime-cilantro dressing.

Complementing the vibrant salsa is a selection of perfectly cooked fish fillets, each tender and flaky, absorbing the aromatic flavors of the salsa. This recipe offers the option of using a variety of fish fillets, allowing you to customize the dish to your preference.

As you savor each bite, the delicate flavors of the fish intertwine with the tangy and refreshing notes of the salsa, creating a tantalizing experience that lingers on your taste buds. This dish is not only a culinary delight but also a visual masterpiece, with the vibrant colors of the salsa adding a pop of color to your plate.

Whether you're looking for a light and refreshing lunch option or a delightful dinner entrée, this Fish with South Seas Salsa is sure to satisfy your cravings. With its ease of preparation and explosion of flavors, this dish will become a staple in your recipe repertoire.

Here are our top 6 tried and tested recipes!

FISH TACOS WITH FRESH SALSA



Fish Tacos With Fresh Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

Steps:

  • Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
  • Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
  • Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

GRILLED SEA BASS WITH TROPICAL SALSA



Grilled Sea Bass with Tropical Salsa image

Categories     Fish     Fruit     Tomato     Mango     Pineapple     Bass     Bell Pepper     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

Steps:

  • Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
  • Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

FRESH SEAFOOD SALSA



Fresh Seafood Salsa image

I adapted this recipe after having the lobster-shrimp ceviche at San Pedro restaurant in Hudson, Wisconsin. You'll find many uses for this versatile dish. You can substitute the shrimp and scallops with lobster or any hearty white fish. All measurements are approximate. The seafood cooks in the lime juice...there is no need to cook it ahead.

Provided by SilverOpera

Categories     Sauces

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb shrimp, peeled, deveined, and chopped into bite-sized pieces (salad shrimp work great for this)
1/2 lb bay scallops or 1/2 lb sea scallops, chopped into bite-sized pieces
2 stalks celery, chopped
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup lime juice (fresh is best!)
1/2 cup fresh cilantro, chopped
1/8 teaspoon red pepper flakes
1 -2 garlic clove, chopped
fresh ground pepper
1 tablespoon seasoning salt (I like Morton's Nature's Seasoning)

Steps:

  • Chop all fresh ingredients and place in a large bowl.
  • Add the chopped seafood.
  • Slowly add lime juice until everything is just covered. You may need more than is recommended in the ingredients list.
  • Add seasoning salt, pepper, and red pepper flakes.
  • Feel free to add tomatoes, corn, or anything else you might like. It is also okay to use all shrimp or all scallops or to substitute in just about any other shellfish or white fish that you like.
  • Refrigerate at least 3 hours.
  • You can drain off a little of the lime juice if you like, but I don't find this necessary.
  • Season with salt and pepper to taste.
  • Serve with tortilla chips or as a garnish to a fish dish. I'm sure you can find many uses for this delicious salsa!

Nutrition Facts : Calories 65.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 64.6, Sodium 118.5, Carbohydrate 4, Fiber 0.7, Sugar 1.4, Protein 11.1

HERB-ROASTED SEA BASS WITH SALSA VERDE



Herb-Roasted Sea Bass with Salsa Verde image

Categories     Fish     Herb     Low Carb     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
6 8-ounce sea bass fillets
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salsa Verde

Steps:

  • Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
  • Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

TILAPIA WITH GRAPEFRUIT SALSA



Tilapia with Grapefruit Salsa image

Not only is tilapia a tender and attractive fish, but it's a snap to find these fillets in single serving sizes. This Test Kitchen favorite is draped in a spicy grapefruit salsa.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup unsweetened grapefruit juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon grated grapefruit zest
1/8 teaspoon salt
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
2 tilapia fillets (6 ounces each)
1/2 cup canned black beans, rinsed and drained
1/3 cup chopped pink grapefruit sections
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
1 to 2 teaspoons chopped jalapeno pepper
2 teaspoons butter

Steps:

  • For marinade, in a small bowl, combine the first seven ingredients. Set aside 1 tablespoon. Place tilapia in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour., For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving. , Drain and discard marinade. In a small skillet over medium heat, cook tilapia in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 264 calories, Fat 6g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

SALSA FISH



Salsa Fish image

"My family loves outdoor activities, especially fishing," informs Diane Grajewski of North Branch, Michigan. "I give their catch of the day unexpected zip with salsa. It dresses up these golden crumb-coated fillets and keeps them moist and tender."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fish fillets (walleye, bass or perch)
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1-1/2 cups salsa
8 ounces shredded or sliced part-skim mozzarella or provolone cheese

Steps:

  • Coat fish fillets in bread crumbs. In a skillet, brown fillets in oil. Arrange in a greased 13-in. x 9-in. baking dish. Top with salsa and cheese. Bake, uncovered, at 400° for 7-10 minutes or until fish flakes easily with a fork and cheese is melted.

Nutrition Facts : Calories 350 calories, Fat 11g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

Tips:

  • Choose the freshest fish possible. This will ensure that your dish is of the highest quality.
  • Use a variety of colorful vegetables in your salsa. This will make the dish more visually appealing and add more flavor.
  • Be generous with the lime juice. This will help to brighten up the flavors of the salsa and fish.
  • Don't be afraid to experiment with different types of fish and vegetables. This recipe is very versatile and can be easily adapted to your own taste preferences.
  • Serve the fish with your favorite sides. Rice, quinoa, or roasted vegetables are all great options.

Conclusion:

This fish with South Seas salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh fish, tangy salsa, and creamy avocado is sure to please everyone at the table. So next time you're looking for a quick and easy seafood recipe, give this one a try!

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