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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy. Ingredients:
1/2 lb fish fillet, approximately, in two pieces |
1 lime, juice of, divided |
1 tablespoon fresh garlic, minced |
sea salt & freshly ground black pepper, to taste |
1 mango, peeled and cut into 1/2 cubes |
3 tablespoons fresh cilantro, minced |
2 teaspoons jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours) |
1 tablespoon red onion, very finely minced |
1 tablespoon extra virgin olive oil |
Directions:
1. Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
2. Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
3. Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
4. Transfer from grill to serving plate; spoon salsa atop shark.
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