Even though it’s not seasonal or local, mango is one of my all-time favorite fruits! It brings to mind sunny sandy beaches and steel drum music. When I found this recipe online here– I had to try if for myself with a few slight modifications. It looked like a little more kitchen prep than I’m used to doing but with good music and a cold beverage, the chopping became a meditation. Peeling and slicing juicy mangoes made me want to go to an island right away!!
For the salsa- Chop one half red onion and 2 garlic cloves. I’m going to tell you upfront the red onion was TOO overpowering for me. If you LOVE onion then use half, if you want it milder use about 1/4 of the onion.
Peel and dice 2 fresh ripe mangoes……yummmmmm
I substituted a half red pepper instead of using jalapeno. 1. Because I thought it would look pretty 2. I forgot to buy a jalapeno at the store which may have been subconsciously deliberate. Not a big fan, I’m a red pepper girl if anything at all.
Add chopped fresh cilantro. As much as you’d like. Dash of white wine vinegar, olive oil and the juice of 1 lime.
Stir well and let chill.
Prepare fish by placing in a foil “envelope” and top with a drizzle of olive oil and seasonings of your choice. I sprinkled with cumin and set some fresh cilantro on top. Place in 350 oven for 25-30 minutes. The steam will keep it moist and soak up the flavors of the spices.
Serve salsa over fish. I had a side of greens cooked in coconut oil for even more tropical flavor.