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).