If you’re trying to be good in between all the excesses of the holiday season this is a quick meal that packs bold flavor from fresh winter fruit and is quick to prepare between all that shopping, baking and decorating. Rich in antioxidants, it will keep you energized as you tick off that endless to-do list. The salsa can be made ahead one day.
WINTER JEWEL SALSA
3 clementine oranges, peeled, segmented and segments cut in thirds
1 c of fresh cranberries, sliced thinly, horizontally
seeds of half a pomegranate, about 1/2 c
1/4 c diced shallots or onion
1 jalapeno pepper, seeded, membranes removed and finely diced
1/2 c chopped fresh cilantro leaves; can substitute parsley
juice of 2 limes; about 3 T
sea salt to taste
COD: 4 4-5oz fillets; 2T butter and 4 T olive oil, divided
Combine all ingredients and serve over seared cod fillets. To sear the cod, melt 1 T butter with 2 T olive oil in a hot skillet. Pepper your fillets and sear 2 fillets at a time, about 2-3 minutes per side until translucent and flaky. Plate and top with a generous scoop of salsa. Serve with sides of vegetables and a starch. I served ours with a quinoa-wild rice with edemames and roasted carrots. The salsa is equally delicous with any other seared fish fillet of your choice.