COMMENT:
This is a summertime dish. It is light, spicy, and cooling on hot
evenings.
INGREDIENTS:
- 1 papaya, seeds and skin removed, cut into small dice
- 1 mango, seeds and skin removed, cut into small dice
- 1/4 pineapple, core, outside skin, and eyes removed, cut into
small dice
- 1/2 tomato, concassee
- 2 jalapenos or serrano chilies, stems, seeds, and ribs discarded
and cut into small dice
- 1/3 cup Spanish wine vinegar
- 1/2 red onion, peeled and diced small
- 2 tablespoons olive oil
- 1/4 cup roughly chopped cilantro or mint leaves
METHOD:
Take four 8-ounce grouper fillets, cut on an extreme bias. Prepare
the salsa: Gently combine all of the ingredients and keep at room
temperature. Prepare a hot grill and oil it. Grill the fish until
just cooked through. Place the fish on warm plates and top with
the desired amount of salsa. (The salsa will keep in the refrigerator
for about a day.)
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