So you’ve already read about one Mango salsa recipe, but I wanted to make another variety recently because I had flat leaf parsley on hand and only Coriander seeds rather than fresh Cilantro! If you are growing your own herbs, know that Cilantro goes to seed (or called “bolts”) very quickly in the heat and it’s been HOT in Minnesota! I had a beautiful plant growing and harvested several times, but then it went! If you want to keep a good batch on hand, you need to start a few new seeds every couple of weeks. Since my Cilantro went to seed, I just saved the seeds and allowed them to dry out on the counter. If you store them in a cool dark place, they last a while. For this recipe, I smashed them with the side of a large Chef knife and chopped them somewhat mixing them into the salsa so we could still enjoy the flavor!
1 Mango, peeled and chopped
6 small orange & red peppers (or about one large sweet pepper)
1 Anaheim Chile (Because my friend Heather gave me a few from her garden and they are a nice mild flavor)
1/3 Cup fresh Green Onions
5 or 6 small Roma Tomatoes (from my only plant this season!)
1/3 Cup Flat Leaf Parsley
1 or 2 small inner yellow Celery stocks and their leaves
2 Tablespoons Coriander seed
1/2 Lime (juice)
1 Tablespoon Balsamic Vinegar
Salt & Pepper
Wash and chop all vegetables, as well as Mango into small pieces about the same size. Chop celery and include the tender sweet leaves. Remove seeds from tomatoes and chop. Gently combine all ingredients stirring to coat all veggies.
We enjoyed sauteed onions and vegetables along side of this meal. I prefer Brussels sprouts and Bill likes Zucchini! Prepare and set aside.
In the same pan that you cooked your vegetables heat about a teaspoon of olive oil on medium-high until it barely starts to smoke. Add fish which has been seasoned with salt & pepper. Turn the fish when it changes color one-quarter of way up and the seared side has browned somewhat. Roughly about three minutes or so.
Turn down the heat to medium and cook about four more minutes until cooked through (internal temp reaches 120 degrees)
You can baste the fish with additional oil if preferred, but I like to use just a dash of butter added to the pan. Drizzle and swirl while basting with spoon for another minute or two. Allow the fish to rest for a couple of minutes before serving.
Dress with room temperature Salsa! We treated ourselves to a very special Cosentino wine!