Bullhead with Citrus Salsa

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Fresh bullhead is a mild flavored, tender, flaky fish that is available at local markets in the Northeastern United States. It pairs beautifully with this citrus salsa!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 250kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

4 bullhead, dressed and skinned

For Pan Fried

1/2 c all-purpose flour
2 tsp Salt
1 tsp Pepper
2 tsp celery seed
1 tbsp olive oil, or other mild oil
3 fresh lemons

For Oven Baked

2 tsp Salt
1 tsp Pepper
1 tsp celery seed
3 fresh lemons

For Citrus Salsa

1 can mandarin oranges
1 can diced or crushed pineapple
2 tbsp finely diced red onion
1/2 jalapeno, finely minced
2 tbsp finely chopped red, orange or green bell pepper
2 tsp chopped parsley or cilantro
2 tsp ground cumin
1 tsp dried coriander
1 lime, juiced

US Customary - Metric

Instructions

For Pan fried Bullhead

Wash and dry bullhead.
Mix flour with spices and lightly dredge bullhead in flour. Shake off excess.
Add oil to frying pan and heat over medium high heat. Add bullhead to the pan and saute' until golden brown. Flip to brown the other side. Squeeze juice of half a lemon over each fish. Let rest 5 minutes before serving. Serve with salsa and lemon wedge.

For Baked Bullhead

Wash and dry bullhead. rub each side with salt, pepper and celery seed. Then with the juice of half of the lemon.
Place on baking sheet and bake for approximately 20 minutes until internal reaches about 145°F. Serve with salsa and lemon wedges.

For Citrus Salsa

Open and drain pineapple and orange slices. Add to a medium bowl.
Toss with the rest of the chopped vegetables and spices and the lime juice.
Can be made ahead. Flavors will mingle and the salsa will become hotter, so adjust the jalapeno' according to your tastes.

Notes

Leftover fish and salsa should be stored separately.

Leftovers can be refrigerated for 3-4 days.

Reheat fish in microwave or, covered, in 350°F oven for about 15 minutes, until hot.

Do not refreeze cooked fish.

Raw, cleaned fish can be frozen in freezer bags up to six months.

Nutrition