Sunday, March 4, 2012

Mango-Ginger Salsa

Although the official first day of Spring is still a few weeks away, today definitely felt like the first day of spring in Oklahoma. The sun was shining, the breeze was warm, and the trees are starting to bloom all around. Time to start grilling! 

You'll love this mango-ginger salsa. It's perfect on any type of fish. (You could even eat it on a tortilla chip if you like.) The picture below is the salsa served over grilled red snapper.
Mango-Ginger Salsa
1/2 red onion, finely chopped
1 mango, peeled and chopped into cubes
1 large tomato, seeded and chopped into cubes
1 jalapeno, seeded and finely chopped
1 avocado, peeled and chopped into cubes (optional)
juice of two limes
juice of one orange
2 tablespoons freshly grated ginger
1 1/2 tablespoons white wine vinegar
1 tablespoon brown sugar

Stir ingredients together in a glass bowl. 

The salsa is best made fresh, but you can store it covered in the refrigerator for up to 3 days. Enjoy!

Our neighbor's beautiful Bradford Pear trees across the street from our house today

Tonight we served this salsa over blackened red snapper. My husband blackened it with his special recipe rub (it contains black pepper, paprika, garlic, cayenne, fennel, thyme... I'll have to share his recipe in a later post). Then, he grilled it over medium heat for about 5 minutes per side.

I made some brussel sprouts - sauteed in a little bacon grease and olive oil, seasoned with salt & pepper. Sprinkle the crispy bacon (about 5 slices crumbled) on top of the brussel sprouts right before serving.

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