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Steamed Lingcod with Spicy Citrus Salsa

Spicy Citrus Salsa:
2 Oranges; peeled and sectioned
2 Lemons; peeled and sectioned
2 Limes; peeled and sectioned
1 Grapefruit; peeled and sectioned
1 Red onion; julienned
1 Fresh jalapeno; diced
2 Cloves garlic; chopped
2 ts Chopped gingerroot
2 tb Seasoned rice vinegar
3 tb Vegetable oil
1/2 ts Soy sauce; or to taste

Steamed Lingcod:
2 1/2 lb Lingcod fillets; cut into six 6-ounce pieces
1 Lemon; cut in half
1 md Piece gingerroot; cut in half
1 Stalk lemongrass; cut in half

For the salsa, place fruit sections and onion in a medium bowl. In a small bowl, whisk together jalapeno, garlic, gingerroot, and vinegar. Slowly whisk in oil. Add soy sauce. Pour over fruit sections. Allow salsa to sit at least 30 minutes before serving.

For the lingcod, place the cod in a large bamboo steamer and set aside. Combine 2 cups of water, lemon, ginger and lemongrass in a large saucepan or wok and bring to a boil over high heat. Place steamer over boiling water and cover. Steam the fish just until cooked through, 8 to 10 minutes, depending on the thickness. Remove fish from steamer and top with salsa. Serve hot.

Serves six.

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