Banana salsa? Yes! Seasonal fresh fruit choices are slim this time of year. Even in California we’re still munching on autumn apples and local kiwi, though oranges and tangerines abound. So I thought I’d introduce you to a “bunch” of my banana recipes, developed for Coastal Living magazine last year. After all, bananas are a year-round fruit (ignore me locavores). They’re healthy and so versatile, and make a dee-lish salsa. Though not your typical juicy salsa, this peppy lime-y twist is a terrific match with fish.
See lots of good information about bananas (several varieties) and all seven of my recipes on MyRecipes.com: Coconut-Curry Rice and Bananas, Banana Waldorf Salad, Tropical Banana Cupcakes, Banana Berry Smoothie, Banana Crumble, and Browned Butter Bananas with Toasted Pecans (photo below).
My inspiration for this salsa was from Nuevo Latino by Douglas Rodriquez.
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Banana Lime Salsa for Seafood
Makes 3 cups Prep: 15 minutes Cook: 10-15 minutes
Grated peel of two limes
2 Tbsp. lime juice
1 Tbsp. honey
1/4 tsp. salt
4 medium bananas, green at the stem
2 jalapeños, seeded, deveined and finely diced
2 Tbsp. finely diced red onion
2 Tbsp. chopped cilantro
4 seafood steaks or filets* (wild Alaska salmon or black cod/aka butterfish)
Salt & fresh-ground pepper
In a medium bowl, stir together lime peel, lime juice, honey and salt.
Peel bananas one at a time. Cut banana in half, cut each in half lengthwise, then cut into 1/4-inch pieces. Stir into lime mixture.
Fold in jalapeno, onion and cilantro. Sprinkle lightly with chili powder. Taste and add more honey, salt, cilantro or chili powder, to taste. Salsa should be tangy.
Rub fish on both sides with cumin; sprinkle with salt and pepper. Grill or pan sear* until cooked as desired. Serve with salsa spooned over fish.
* Kitchen Note:
The Alaska Seafood folks have perfected how to cook seafood from frozen. Check out this easy, foolproof method www.cookitfrozen.com.