Tacos de Mero

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by Chef John Conley from Salsa Brava

azfamily.com

Posted on April 17, 2012 at 11:33 AM

Mango Salsa
 Serves 4 adults
Yield: 2-1/2 cups
2 cups diced ripe mango 1 mango = approx. 1 cup
1 cucumber,  peeled, seeded and diced
1 jalapeno chili, seeded and minced
2 tsp minced fresh ginger, or more to taste
1/4 cup chopped fresh mint or cilantro
1/4 cup diced red bell pepper
1/4 cup fresh lime juice
Salt and freshly ground black pepper, to taste.

Combine all of the ingredients in a mixing bowl and gently toss to mix. Correct the seasoning, adding salt, lime juice or sugar to taste. The salsa should be a little sweet and a little sour. Mango salsa tastes best served a couple of hours after making. Refrigerate, covered, until serving.
 
Halibut Recipe
4 halibut fillets about 4 oz each
1 Tsp olive oil
salt and pepper
Tortillas, corn or flour
Method: If you don’t have a grill or a grill pan, the fish can also be cooked under the broiler.
Either heat a grill pan on med-high heat or heat an outdoor grill. While grill is heating, rub halibut with olive oil and season with salt and pepper on both sides.
Grill fish for a 4 minutes on each side until flakes easily.  Set aside.
 

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