Tonight's Menu
- tilapia with mango salsa
- leftover quinoa
- leftover big-ass salad
2 mangoes (ataulfo if you can find them, but the regular ones will do), diced
1/2 small red onion, diced
2 serrano peppers, minced (seeded or not, depending on how hot you like it)
fresh cilantro
lime juice
Combine the mangoes, onion and peppers in a non-reactive bowl. Snip some fresh cilantro into the mix (how much is up to you because some people love it and some people hate it -- I use maybe a tablespoon) and sprinkle on a bit of fresh lime juice (the juice from one small lime should do it). Toss to mix and refrigerate for a couple of hours to let the flavors blend before serving.
(Incidentally, if you've never worked with fresh mango there is an easy way to dice it. Just cut it in half vertically, working around the thin but wide pit in the center, so that you have two halves. Discard the center section with the pit. Then take each half and cut a crosshatch pattern through the flesh but NOT through the peel. Run a spoon between the peel and flesh and it should scoop right out in nice little cubes. Sometimes it takes a bit of practice, but it's about a thousand times easier than trying to PEEL a mango and then cut it up.)
It's weird -- I don't like mango by itself, but I LOVE mango salsa. In addition to tortilla chips, it goes great with grilled chicken, pork or fish. Tonight's fish was just seasoned with salt and pepper and then sauteed in EVOO (SO quick and easy!), but that worked fine with it, too.
Vinho Verde was a great accompaniment to this meal!
2 comments:
we have this crazy ass mango cutter-upper contraption that I nearly took my finger off with the other day. because primo and H are all about mangoes. and i have little regard for my fingers. basically it looks sorta like an applecorer, only oblong, and you stand the mango on a sliced-off end and push the thing down the mango in a somewhat obscene gesture.
That mango cutting method works well for avacados too. Mmmmm, avacado.
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