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Trigger Fish with Mango Salsa
Seafood
ingredients:
8 - 4 ounce. salt (or regular
triggerfish salt)
fillets
5 tablespoons spinach
olive
oil Sea
5 ounces
(1/2 bag)
fresh.
washed
Chopped
parsley
for garnish
SALSA and diced
ingredients:
1 fresh
mango
- peeled,
cored
1 fresh
tomato.
diced
1 medium
sweet
onion,
chopped
1 /4 cup fresh
fresh squeezed
cilantro, juice of
chopped 1/2 lime
1 /2 teaspoon
sea salt
(or regular)
Combine salsa ingredients in a bowl, cover for 2 - 12 hours. Stir again to blend.
Ar range spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. Micro wave
spinach for 1 minute max. Lightly salt the fish fillets and
set into very hot olive oil in a fr ying pan over high heat. Sear only until golden brown on one side. approx. 2-3
minutes. Gently turn with spatula.
After turning the last of the fillets, immediately begin
removing the fillets in the same order as you turned them
Arrange the fillets on the bed of spinach golden side up.
as not to overcook.
Spoon 1 /2 of the salsa over the dish and serve the other
half on the side. Place casserole in a pre-heated 400 degree
oven for 5-6 minutes. Gar nish with chopped parsley.
Ser ve with your favorite warm rolls and a side of either
julian steamed carrots and green beans or corn. A fine
chardonnay is mandatory.
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