For ➋-➍1 firm green mango cut into brunoise
¼ cup red bell peppper cut into brunoise
¼ cup red onion cut into brunoise
1 tbs minced coriander
½ ts kosher salt (less if you use regular salt)
1 tbs lime juice
1 serrano chilli minced with seeds (optional)
1 ts of favourite hot sauce (optional)
2 fillets of fish (salmon, swordfish and halibut are all good choices)
Put the green mango, bel pepper, onion, coriander, salt, lime juice, chilli and hot sauce in a bowl and toss to combine.
Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
To serve, just top the cooked fillet with a dollop of green mango pico de gallo. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.
Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
To serve, just top the cooked fillet with a dollop of green mango pico de gallo. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.
Try the regular pico de gallo. Or the similar salsa fresca.
