Sole With Cara Cara Orange & Avocado Salsa Fresca
Mild sole gets a boost of vibrant flavor and nutritional goodness with this delicious salsa fresca made with pink Cara Cara oranges and avocado. Cara Cara oranges add their bright color and a sweet-tart taste that perfectly complements creamy avocado with a spicy finish. Guaranteed to brighten up even the darkest winter days.
Ingredients
Cara Cara Orange Salsa Fresca
- 3 in Cara Cara oranges {approximately 2 cups} peeled and cutto ~ 1/4 inch chunks
- 1 avocado
- 1 large red onion diced
- 1/2 cup cilantro chopped
- 2 limes juiced
- 3 teaspoons jalapeno chopped
Fish
- 1 1/2 pounds sole filets
- Kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
Instructions
Salsa Fresca:
- Peel the Cara Cara oranges, and separate the sections. Cut into chunks in a bowl to collect any juice that results.
- Peel the avocado, remove the pit, and cut the flesh into chunks.
- Add both to a large bowl, along with the red onion and cilantro.
- Squeeze the lime juice on top, along with the cilantro.
- Add the jalapenos and toss the salsa together. Refrigerate until the fish is ready.
- You can also make it up to three days ahead.
Fish:
- Sprinkle the fish filets on both sides with salt and pepper.
- Add the oil to a large skillet over a medium-high setting.
- Add the fish in a single layer when the oil is hot. Cook for about 2 to 3 minutes, then flip to the other side. Fish should be opaque.
- If you need to do two batches, keep the filets warm in a baking dish in the oven as you cook them all.
- Serve topped with a generous dollop of salsa fresca.
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