Raisin Salsa Recipes

BARRAMUNDI WITH PECAN-RAISIN SALSA OVER BROCCOLI

Steps:

• Heat oven to 375 degrees. Spread pecans on a baking sheet and toast until golden brown, about 8 minutes. Immediately transfer to a medium bowl and stir in raisins, garlic, lemon zest, and 2 tablespoons oil. Season with salt and set aside.
• Place broccoli in a pot just large enough to hold it and cover with cold water. Bring to a boil. Reduce heat to medium and cook until broccoli is falling apart and stalks are very tender, 8 to 10 minutes. Drain, reserving 1/4 cup cooking liquid, and return to pot. Stir in remaining 3 tablespoons oil. Gently mash broccoli with a wooden spoon, adding reserved water until creamy. Season with salt and keep warm.
• Reduce oven to 275 degrees. On a lightly oiled baking sheet, season fillets with salt and cook, depending on thickness, about 15 minutes (or until just opaque).
• To serve, divide puree among plates, top with fillets, and garnish with salsa.

RAISIN SALSA

Steps:

• Combine all ingredients in a medium bowl.
• Cover & refrigerate at least 1 hour for flavors to blend.
• Serve with chips, as a dip or spread onto halved or quartered toasted bread.

TOMATO RAISIN FUSION SALSA

Steps:

• In a small pan over medium-high heat, heat the olive oil. Add onion, garlic, raisins, and chile pepper and saute until fragrant and still crunchy.
• Add tomatoes and mix well. Reduce heat to medium-low and cook approximately 2 minutes. Add the curry powder and grate the ginger directly into the pan. Place a lid on the pan and let gently simmer for approximately 5 additional minutes.
• Add lime juice. Taste and add salt and pepper to your taste.

RAISIN-CAPER SALSA VERDE

Steps:

• Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.