A Perfect Summer Recipe
A firm, white fish like halibut pairs perfectly with this spicy, sweet salsa. Make sure your mango is absolutely ready. A good source of potassium, vitamin A, and beta-carotene is mangoes. You may expect a sweet organic food like a mango to be heavy in calories, but because to the mango's abundance of water, there are only about 135 calories in a whole mango, according to nutritionists.
Section 1
Slice the mango very thin. From the stem end to the tip end, slice down the mango's wide side in a somewhat skewed fashion. The blade should make contact with the pit's side. Rehash on the other side, cutting as close to the pit as is reasonable. Cut the tissue from the pit's sides by going with the pit's curve. Each half should be laid out on the cutting table. Use the tip of the blade to score a cross-hatch pattern, down to the skin but not through it. Cut the 3D forms from the skin of the mango half by turning it back to front. Next, make tiny dice out of the shapes.
Section 2
Combine the mango, chilies, cilantro, mint, jicama, and lime juice in a bowl. Anytime you want, add salt to the food. While preparing your barbecue, cover the bowl and let it stand for an hour.
Section 3
Preheat a medium-hot grill (or a barbeque or indoor iron). Add the olive oil to a bowl along with the salted and peppered halibut fillets or steaks. Depending on the thickness, place the fish directly over the fire and cook for four to five minutes on each side. You should be able to pick the fish apart with a fork and the fish should be opaque throughout.
Section 4
Transfer the fish to a tray or plate. Served with the salsa spooned over the fish haphazardly and sort of as an afterthought. On the other hand, place the fish on top of the salsa-covered plates. Serve after adding lime wedges as a garnish.
Note
The mango salsa may be prepared in advance and refrigerated for a few hours.
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