Tropical Salsa

I’m really excited to share this recipe with you because nothing says summer like this tropical salsa.  You can use it over chicken or fish, but I prefer it on a really good quality white fish like Halibut, Mahi Mahi, Opah or Sword Fish.  If you are looking for a special dish to prepare for company, give this is a try and I promise they’ll be wowed!

Ingredients:

1/2 cup diced mango

1/2 cup diced pineapple – golden if possible

1/2 cup diced red bell pepper

1/2 cup diced cucumber

1/2 cup diced red onion

1 clove of garlic chopped fine

Juice of 2 limes

Optional if you like heat – 1 jalapeno, seeds and stem removed and chopped

Handful of chopped cilantro, about 1/2 cup.  Save a little to sprinkle on top when plating up.

2-4 tablespoons of olive oil

1 tsp cracked pepper

1 tsp sea salt

Chop and prepare all ingredients and place in a bowl.  Mix and refrigerate for 1 -2 hours before serving so flavors can incorporate.

Grill fish of choice and plate up with a couple spoonfuls of tropical salsa.  

Another wow factor is to make coconut jasmine rice.  Find jasmine rice that’s brown if possible.  Cook according to package and add 1 can of light coconut milk and steam for another 20-30 minutes.  Add some fresh ginger or ginger powder.

When plating, take 1/2 cup of jasmine rice in the center of plate, place fish on top and then tropical salsa with some additional cilantro!  Wowieee!!!  Enjoy!

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