Fish fillet with orange and banana salsa

Ingredients for 2 servings:

• 2 fish fillets, white flesh
• 2 tsp coriander seeds
• salt and pepper
• some oil for frying
• 2 oranges, one of which is organic
• 2 bananas
• 1 lime(s)
• 1 piece(s) ginger, about the size of half a walnut
• ½ chili pepper(s), fresh, amount according to taste and spiciness, alternatively chili flakes
• 2 tsp pepper berries, pink, pink
• salt and pepper
• some stalks of coriander or flat parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

fruity with a slight spiciness

For the salsa, thoroughly wash the organic orange in hot water, dry it, and finely grate the zest. Peel and segment both oranges, reserving the juice in a bowl. Squeeze any excess juice well. Add the orange zest, lime juice, grated ginger, finely chopped chili (seeds and white membranes removed), pink peppercorns, salt, and pepper. Cut the orange segments into bite-sized pieces. Dice the peeled bananas (approximately the size of the orange segments), add the fruit to the marinade, mix, let it marinate for a while, and season to taste. Add the finely chopped cilantro or parsley just before serving. Sprinkle the fish fillets with the ground coriander seeds and pepper, pressing them down lightly. Fry in the heated oil on both sides for a total of three to six minutes, depending on the thickness of the fillets. Add salt after cooking. Serve the fish with the salsa.