Summer is coming. That’s what I’m told, I hardly believe them though. But with the warmer weather on the horizon (possibly as far away as Europe) I have again begun to think about lighter dishes. Fish seems to be a four-letter word, not for me, of course, I love the stuff. But some people in this household don’t love it as much as I do, so selling it on the plate becomes a thing. I simply broiled this tilapia, seasoned with salt and pepper and wanted a little something tasty to dress it up and my Mango Salsa recipe was born. Like many savoury recipes on this blog, I urge you to make it your own, volumes are simply suggestions — you hate cucumber, omit it! Hate mango, try pineapple instead! It’s pretty darn tasty and quite easy to prepare — I like my salsa cubed into even little cubes, but you may like yours another way…GO FOR IT!
Tilapia with Mango Salsa
- 1/2 cup ripe mango, cut into small cubes
- 1/2 cup cucumber, cut into small cubes
- 1/2 cup red pepper, cut into small cubes
- 1/4 cup cilantro, chopped
- 1/4 cup white balsamic vinegar
- salt and pepper to taste
- 200 g of cooked white fish (we used Tilapia but cod, halibut or monkfish would also work well)
- a few handfuls of massaged kale (my dear friend Kelly at Inspired Edibles shares a very compelling story about getting intimate with your food, 50 Shades of Green-style!)
- Combine the mango, cucumber, red pepper, cilantro and mix well. Pour the white balsamic into the mix and stir to combine, season to taste.
- Serve over broiled white fish on top of massaged kale leaves. Enjoy!
- This salsa would be lovely on BBQ chicken breast or even a steak if you’re feeling like red meat.
- A mix of greens would be fine instead of the massaged kale but I love kale so I use it where I can.