Ever since I have come home, I have been dreaming of those exotic dishes I had the chance to sample over my vacation. I have been dreaming of those tropical fruits and have been trying to figure out how I can insert them in my fish recipes. I did not know if I should go with citrus salsa, or mango salsa this evening so I bought ingredients for both just in case my inspiration would strike me on my way home. And it did, just looking at the size of the fruits, I decided that maybe I should go with the mango salsa or I would be eating citrus salsa for weeks…. Those oranges and graperfuits were huge…Agh….
For one person, this is what you will need:
For the mango salsa: 1 mango diced very thinly, 10 small cherry tomatoes diced thinly too, 1/2 red bell pepper, 1/2 of small red onion, 1 jalapeno chile minced, 3 Tbsp of fresh lime juice, salt, pepper and cayenne pepper to taste.
Combine all the ingredients in a bowl, season to taste with salt, pepper and cayenne pepper and let it sit for a few hours, even a few days. It tastes better over 1 day or two:-)But it is okay if you don’t . I did not this evening.
For the fish: 1 filet of orange roughy, 1 Tbsp of olive oil, 1/4 tspof paprika, 1/4 tsp ginger, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp chili powder, 2 pinches of salt.
Preheat the oven at 375. In a medium bowl, combine all ingredients, mix well. Using a brush, brush the seasoning on both side of the fish.
For the sauce: 1 Tbsp of honey, 1 Tbsp of aged balsamic vinegar,1 tsp of vanilla essence.
Place the mango salsa on a baking sheet, place the filet on the mango salsa. Place in the oven and bake for 10 minutes. While the fish is cooking, cook the sauce over medium heat until the sauce is boiling and is reducing… almost to a caramel…Fini!
To serve, place on the plate, the salsa, the filet and drizzle the caramel on the filet. Yum!!!!! a bit spicy but Yum!!!
How quick was that;-)
It was very good,