I’ve been taking Salsa dance lessons recently, loving the Latin rhythms, the hips moving, the quick twists and turns. (Hubby won’t attend the classes with me but reluctantly allows me to teach him a few steps at home). So with the word ‘Salsa’ on my mind, I decided to let this blossom into a recipe for Mango Salsa, served on a moist piece of Snapper. (This wouldn’t be the first time that dance movements have inspired food recipes)!
This Salsa recipe combines mango, red onion, fresh chili, coriander and lime juice- I love the combination of the sweet, sour and spicy flavors of the salsa that go beautifully with fish. On our recent road trip from Adelaide to Western Australia, I made this recipe several times along the way, using fresh Pink Snapper from Western Australia. Although it was Winter on our trip and fresh local mango was out of season, I was happy to see fresh mangoes for sale from Mexico! (See my recent post Australian Outback Adventure: from Adelaide to Ningaloo Reef)
Mango salsa goes well with Snapper, but you could use any white fish with this recipe. Whether it’s dance or food, I think Salsa is the way to go!
- Snapper (or other white fish) for 2 servings
- 1 mango, peeled and cubed
- 1/2 red onion, diced
- 1/2 red chili, seeded and diced
- 3-4 tbsp. chopped coriander (cilantro)
- juice from 1 lime
- 1/2 tomato, diced
- Pre-heat oven to 180 C (350 F).
- Cut 1 mango into small cubes of about 1/4 inch and place in mixing bowl.
- Add the red onion, red chili and tomato to the mixture. Finely chop 3 - 4 tbsp. of coriander and add this to the bowl along with the lime juice.
- Mix all ingredients and adjust to taste (you may want to increase the chili if you prefer it spicy).
- Wrap each serving of fish in foil, season with salt and pepper and bake in the oven for 8-10 minutes until the fish is cooked (larger fish may require longer cooking).
- Remove fish from oven and top with the mango salsa.
- Instead of baking the fish in the oven, you could also pan fry it gently in a little oil and butter. I served my fish on a layer of steamed baby spinach (optional).
9 Comments
John@Kitchen Riffs
August 1, 2015 at 3:26 amLove salsa, the food (and salsa, the dance, is pretty cool, too!). This looks terrific — and you’re right, it’s so nice with fish. Good stuff — thanks.
Fran
August 1, 2015 at 9:58 pmThanks John- I could go for a Salsa right now (either dance or food type)!
Joanne T Ferguson
August 3, 2015 at 12:49 pmI love salsa and what a colorful, exciting healthy dish Fran! This looks delicious!
Amira
August 5, 2015 at 7:27 amHmmm it is hard for me to imagine the taste of mango with fish!!!! But I bet it is absolutely delicious and it will be a unique experience for me. Loved your recipe.
Fran
August 6, 2015 at 7:27 amThanks for your comment, Amira.
Maureen | Orgasmic Chef
August 5, 2015 at 8:16 pmI LOVE mango salsa and have been known to eat it out of the bowl with a spoon. What a lovely dish!
Fran
August 6, 2015 at 7:28 amI agree Maureen- you could add this Salsa onto just about any dish!
Donalyn@The Creekside Cook
August 13, 2015 at 12:22 amThis looks totally refreshing – my husband would love it! Thanks for a great recipe 🙂
Gourmet Getaways
August 13, 2015 at 6:54 pmOh wow, anything with mango sounds great! Fish and mango work the balance so well!
Julie & Alesah
Gourmet Getaways xx