I was remembering how much my kids love fruit salsa. My middle wouldn’t touch a nectarine until she was 3 and was helping me make fruit salsa for dinner one night (wish that trick worked with spinach). We’ve made many different variations of fruit salsa over the years. It’s fantastic over grilled fish or in fish tacos, but simply with chips is perfect too.
A little summer in a bowl – everytime.
Stone fruits work well in salsa, as do pineapple, mango, corn, and avocado. This salsa was served over grilled fish on a bed of Israeli Couscous. Israeli Couscous is also known as Pearl couscous. It is bigger that African couscous and more like a small round pasta. It is toasted instead of dried which gives it more of a nutty flavor. It is so simple to make. Simply saute 1 1/2 c. in olive oil until just beginning to brown, add 2 c. boiling water and simmer covered on low for about 10 minutes. done! This is a great meal that is healthy, easy, and so colorful. Talk about ‘eating the rainbow!’
Mango Salsa with Grilled Fish
Try these combos
mango + nectarine
peach + pineapple
corn + avocado
add mint, cilantro, red onions, or scallions
For the fish, I prepared 1 1/2 pounds of fresh cod. I prefer halibut for this, but it was $20/pound. Just wasn’t into that for a Monday night! Heat your grill (or oven) to 400 degrees. Place the fish on a sheet of aluminum foil and drizzle with olive oil, S + P, and a squeeze of lemon. Cover with more foil and grill for 10 minutes (halibut will be a little longer).
This weekend, grill some fish, have some fresh salsa,
and pour yourself a margarita!
