A number of years ago, before I really took a liking to cooking, I made a mango salsa to go with some grilled swordfish and it turned out deliciously. It was also, to my somewhat hazy recollection, a huge pain in the ass. However, something so good demands another try, and after honing some chopping methods and getting a more confident feel for my way around the kitchen, I returned to find this one of the simplest dishes to prepare. That’s what a decade of practicing will get you, so don’t knock persistence and perseverance, even when you’re not entirely aware of what you might be practicing.
In this case, Andy prepared a perfect piece of grilled swordfish on the grill, while I assembled the mango salsa. Since he doesn’t eat much fish, this dish was all for me, which meant a single mango would suffice. I chopped that (avoiding the fibrous and tough center pit) along with a small slice of red onion (a little of that goes a long way for me, but if you enjoy it, don’t be afraid to chop up two hefty slices) and most of a jalapeño (I say most because the pepper I had was enormous, and while I like it, a little of that also goes a long way). That’s basically it, though it can be modified and played with to no end, so add your own preferred veggies or herbs.
I squeezed the juice of half a lime onto this, along with some salt and freshly-ground pepper, before mixing in a handful of cilantro, roughly chopped. Again, the proportions depend on preference. I finished with some olive oil and a dash of white wine vinegar, then stirred it all together to meld while the fish cooked.
The next night I did the same thing with a piece of mahi mahi, only this one I did inside on the stove. It worked just as well, and when it rains you’ve got to do the cooking indoors. Even in the summer. Enjoy!
