Persimmon “Pico de Gallo”

persimmon salsa, pico de gallo, branzino

Pan-Seared Branzino (Mediterranean Sea Bass)
Fuyu Persimmon “Pico de Gallo”

The fuyu’s shape and size, plus its firm but supple texture is somewhat reminiscent of a tomato…which gave me the idea to try it as a substitute for that unseasonal fruit in a wintery version of pico de gallo. The Korean market where I often shop has huge displays of both fuyu and hachiya varieties of the persimmon, in season October through February. This salsa fresca is savory but has a hint of honey-apple sweetness. It has bracing acidity from the fresh lime juice and medium spiciness from the jalapeno. In addition to making a bright refreshing topping for this sea bass we thoroughly enjoyed it paired with a crispy-skin salmon too.

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Branzino Sotto Sale, Salmoriglio

branzino salmoriglio

Branzino Sotto Sale, Salmoriglio

Whole Salt-Baked Mediterranean Sea Bass
with an olive oil-lemon-garlic herb sauce with red chiles

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