Hey there, as promised here are a couple of salsa recipes which we have used on fish in our restaurants. The first is Mango Salsa.
Ingredients:
1 mango, peeled, diced.
1 avocado, peeled, diced.
3-4 roma tomatoes, diced
1 jalapeno, seeded and minced
3 cloves of garlic, minced.
2 T lime juice, fresh is best.
1/4 cup red onion, chopped
3 T olive oil.
1/2 cup of chopped fresh cilantro (do not use dried)
salt and pepper to taste
DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
And here is the second one -
Fresh BBQ Peach Salsa
Ingredients:
4 Firm, ripe peaches
1/2 cup fnely chopped red onion
1 jalapeno, seeded and minced
1 cup diced red and green bell pepper (not one cup of each, but one
cup total mixed of both red and green)
2 T olive oil
2 T fresh lime juice
4 T chopped fresh cilantro (not dried)
and then of course, salt and pepper to taste
To fix this, we slice the peaches in half, remove the seed. Brush the cut sides with some olive oil
and then place on the grill heated up to medium heat. We do not want to cook them all the way
through. We are just trying to impose some light grill marks on them and incorporate some of
that delicious smoke flavor into the peaches.
Then remove them from the grill and let them cool. When they are cool, dice them up and combine
with all the other ingredients. Cool in the Refrigerator for about one hour and then you can
use it on all types of bbq fish. Use it in fish tacos, pulled pork, ribs, We have even been known
to put some on our home made ice cream. Tasts great!
- Mike
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