Wednesday, July 27, 2005

everyone loves a mango

A meal in sunny California

It's so nice what one can do when you have the right ingredients, pantry, and good stove, pans.

Equipment really does matter, and especially sharp knifes for all the dicing

Yesterday I threw together one of my summer favorites, which I would suggest be served with grilled corn, and salad:

Chile Lime Tilapia with Mango Avocado Salsa

Mango Avocado Salsa
dice the following
1 ripe mango
1 avocado
1 tomato
1 lime
1/2 a red bellpepper
2 chopped scallions
1 small bunch of cilantro
salt and pepper

Just dice and toss, try not to eat it all before the fish is cooked. Also fantastic with tortilla chips, or try pineapple instead of mango, although omit the avocado if you're using pineapple.

Chile Lime Tilapia
2 tsp chile
1 lime
freshly ground black pepper
4 Tilapia fillets

Rub the fillets with 1/2 tsp chile powder on both sides, salt and pepper to taste (try not to undersalt), squeeze over with fresh lime juice.

In a saute pan over medium high heat, melt a small bit of butter for each fillet, cook around 4-5 minutes depending how thick the fillet is, flip once.

White Nectarine, Mint, Blueberry Salad

4 nectarines
half a pint of blueberries
drizzle of honey
handful of mint

Toss and serve.

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