Summertime and the Livin’ is Easy – Fish on the grill, served with a fresh homemade salsa of pineapple, mango, cilantro, red onion and lime juice, with a little heat provided by chopped jalapeños and Anche chili powder. Serve that with grilled vegetables and sautéed mushrooms, prepared in advance, and you can entertain easily AND, if you can’t stand the heat, get out of the kitchen.
(serves six)
I went to the localfish market yesterday, intending to grill a fillet ofstriped bass and serve it oreganata style for last night’s dinner. But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!
Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.
Preparing the Salsa:
2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder
Mix the above ingredients and lit sit for 30 minutes…
View original post 113 more words
The Literate Chef 
The grilled swordfish with mango salsa is just superb. My daughter and I were invited to Richard and Betty’s for dinner and were served this outstanding meal. They are wonderful chefs. Better than a restaurant could do.
Thanks Ginnie, I won’t tell anyone that we are related, if you don’t. 🙂