Cherry Salsa with White Fish

Cherries are sturdier than many other fruits, so you can make your salsa up to a day ahead of time, just keep it airtight in the refrigerator.  It’s great with grilled chicken, steak, and tacos, too.

Choose whitefish for this dish because the cherry jalapeño salsa works best with a mild fish.  Cherries are one of the most assertive fruits, so like you do not place two pungent herbs together because they fight for control, Salmon or other strong fish might compete with the flavor.  

Cherry Salsa with White Fish

Salsa

2 cups finely chopped cherries

1/2 jalapeno, seeded, and finely minced (leave seeds in for more heat)

3 Tbsp finely minced red onion

juice of 1 large lime

fresh chopped cilantro to taste, about 2-3 Tbsp

Fish

2 lbs whitefish fillets (4)

2 lemons

butter or olive oil

Directions:

Combine the salsa ingredients in a bowl and toss. Taste to adjust the lime juice, cilantro, or jalapeño. Cover and refrigerate until ready to use.

Preheat oven to 425F. Arrange the whitefish in a single layer on a baking sheet. Season with salt and pepper, and then either dot with butter or drizzle with olive oil. Tuck the lemon slices around the edges of the fish. When the oven has reached temperature, bake the fish just until it is opaque and flakes with a fork, about 10-12 minutes. Put the pan under the broiler briefly to get some charring on the surface.

Serve the fish with the lemon slices topped with a generous amount of the cherry salsa. 

Notes : Use tilapia, halibut, cod, trout, or sea bass in place of the whitefish.

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For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails