Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Mango Citrus Salsa

Recipe from: Chef Jimmy Schmidt

1 red grapefruit, peeled and sectioned
1 large mango, peeled, pitted and cubed
1 jalapeño pepper, seeded and minced
1 ½ teaspoons sugar
¼ teaspoon sea salt
1 cup diced green, red and yellow pepper
1 large orange, peeled and sectioned
1 medium tomato, diced
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro

Prepare salsa by combining all salsa ingredients in medium bowl.

Serving Suggestion:

Grilled Fish and Mango Citrus Salsa

Servings: 4

1 ½ pounds fresh fish (tuna, swordfish, mahi mahi)
3 tablespoons fresh squeezed red grapefruit juice
3 tablespoons white wine
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon dried leaf oregano
½ teaspoon sea salt
½ teaspoon coarsely ground black pepper
⅓ cup olive oil
2 red grapefruit, sectioned for garnish
2 large mangos, peeled, pitted and sliced in 2 inch wedges

Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 to 3 tablespoons for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally.

Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon ½ cup salsa over each serving of fish. Garnish with grapefruit and mango slices.

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