Mango Summer Salsa
Yield: about 3 cups
Developed by one of our PCC Cooks instructors, this salsa uses fruit in an uncommon way and makes a wonderful sidekick for grilled fish or chicken.
- 2 mangoes, peeled, seeded and diced Add to list
- 1/2 cup chopped summer fruit, such as apricots, plums, nectarines or cherries Add to list
- 1/4 cup diced red bell pepper Add to list
- 1/4 cup finely chopped green onion Add to list
- 2 tablespoons chopped cilantro Add to list
- 2 to 3 tablespoons lime juice Add to list
- 5 to 6 dashes hot pepper sauce Add to list
- 1 teaspoon salt Add to list
Combine all the ingredients and chill. Serve on grilled fish or chicken.
To cook halibut or salmon on an outdoor grill
Preheat your grill over high heat and place seasoned halibut or salmon fillets, skin side down, on the grate. Cover grill and cook the fish until it is just cooked, about 12 to 15 minutes. (The timing depends greatly on the thickness of the fillet.)
To check for doneness, slip a small knife point into the center and pull apart the layers. If the flesh is mostly opaque, the fish is done. You may also use an instant-read thermometer; the interior temperature should reach 145º F.
Serve with chilled summer fruit salsa.
Recipe by, PCC Chef
Source: Sound Consumer July 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.