My pantry recently overflowed with produce I lugged home from Bangkok and Singapore. Mangoes, chilies, red onions, and limes (all of which cost a fraction of what we will pay in Hong Kong) unite with the pineapple and passionfruit that I have at home, and it occurs to me that I have everything needed to create a vibrant tropical salsa that could brighten up even the gloomiest of days.
|Mango Pineapple Passionfruit Salsa - sweet, refreshing, with a kick of fire!|
2 swordfish steaks
Salt and freshly ground black pepper
For the salsa:
2 ripe mangoes
1 cup diced fresh pineapple
1 passionfruit, flesh scooped (optional)
1 very small red onion, minced
1 long red chili, seeded and finely diced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 lime, zested and juiced
1. Slice off the two fleshy cheeks on either sides of the mangoes, cutting as close to the pit as possible. Score flesh into a 1/4-inch dice. Scrape fesh from mango skin with a knife and let drop into a medium bowl.
2. Combine mango with pineapple, passionfruit, red onion, chili, cilantro, lime zest and juice. mix gently and set aside.
3. Preheat grill. Rub or spray surface of fish with olive oil and season with salt and pepper. Grill, flipping once, until barely just cooked through, about 4-5 minutes. Transfer swordfish to serving plates, and top with mango salsa. Enjoy!!
Note: Try this salsa with grilled chicken, or toss in a salad with avocado and butter lettuce!
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|It's a trip to the tropics with this simple, colorful combo of fruit & surf!|