The answer to, “What sauce or condiment should I put on my fish?”
My Story: When I was a young cook, I was required to serve every item on the menu as the chef directed, whether I liked those items or not. Hollandaise on fish; cream sauce on fish, and many more rich and heavy sauces on fish. If those sauces weren’t heavy enough, then I had to serve sides of buttered vegetables and rice or potatoes. If the goal is flavor and correct cooking technique, why did we serve food that felt like lead in the tummy? That didn’t make sense.
When I became a chef, and had control over the menu, I changed all that. Heavy sauces were replaced with salsas, relishes, chutneys, essences of vegetables and herbs, consommé…you get the picture.
The recipe below for your fish needs no other sauce or topping. It stands alone to compliment oily and firm fleshed fish such as salmon, mahi-mahi, swordfish, marlin, kingfish, bass, tuna, etc. Using a salsa with fish combines well with potatoes, couscous, quinoa and steamed or stir fried veggies. The end result is juicier food.
Of course, you don’t have to use it with just fish! Mango Salsa, being more akin to pico de gallo, works great with simple guacamole & tortilla chips, or gussied up as a bright and colorful side to Shrimp or Pork.
Mango Salsa Recipe
Serves 4 * Prep Time; 15 minutes
1 tsp diced Serrano pepper, or Jalapeño (if you do not prefer spicy, use diced fresh red pepper)
1 tsp olive oil or sunflower seed oil
1 tsp lime juice
1 tsp honey
2 Mangoes, peeled, flesh 1/4 inch dice
1 plum tomato, 1/4 inch dice
1/4 cup onion, 1/4 inch dice
1 Tblsp chopped fresh cilantro
- In a small mixing bowl, stir together the fresh pepper, oil, lime juice and honey.
- Then add the mango, tomato, onion and cilantro.
- Stir gently so you don’t break up the mango.
- Voila! Serve either over your fish, or in a finger bowl as a side