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
Serves 2
Ingredients:
- 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!)
Directions:
- 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!
Notes:
- 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.
Such a vibrant and healthy recipe, perfect for weeknight dinners.
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What a spectacular entree! I could eat your salsa with a spoon!!!
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This looks like the perfect summer meal. It gets here faster for us!
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I love fish but hubby is less in love with it than I am. I hope your summer is a good one, you guys have had it so cold this past winter!
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Eva, I love fish and fruit together! And yes, summer will be here. In the interim, serve up this sunshine of a dish. I know I plan on it.
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Your fish dish is beautifully presented and looks very colourful and summery. I do hope the warmer weather is on its way. It’s very cold in Sydney and we’ve had cyclonic conditions that have been very unpleasant so I’m feeling like a drowned rat and yes, we’ve had to pull out the heaters. Thank you also for your lovely email. I know I haven’t responded as yet! Struggling to keep up! xx
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Beautifully presented fish, Eva. I have never had dish fillet with any salsa and since the only vegetable I dislike is pumpkin, I’ll happily copy your recipe next time I look for a new fish dish.
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Fabulous! Love the combination! And the kale…
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A beautiful dish, Eva… I love these kinds of salsas… have you tried using lime juice occasionally, rather than balsamic? Adds a beautiful new dimension of flavour. xox
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I’m with you on the cubed salsa and this one looks like my type 🙂 🙂
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We are on the same wave length this week. I too have fish with mango on the menu for this week. 🙂 Perhaps if we all think warm spring thoughts it will come to us? Have a fabulous week Eva!
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Tilapia is a very bland fish and adding such fresh flavours to it sounds like a great idea.
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Very interesting, Eva. Massaging doesn’t seem as silly as it sounds. I’ll probably do it, but not admit to it in a blokey sort of way.
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This sure looks delicious. Great substitute ideas. Summer IS coming will be here before you know it.
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I would love this for my dinner! So fresh and packed with flavour. Thanks for sharing, Eva.
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Such a beautiful presentation, Eva. Nobody could resist that plate.
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