The Literate Chef

Posts Tagged ‘Mango’

Yellow Gazpacho

In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM

Yellow Gazpacho

Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving

Ingredients:

6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar

Procedure:

1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.

Please see At The Farmers Market.

Today's Lunch

For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com

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Grilled Swordfish with Pineapple Mango Salsa

In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

(serves six)

I went to the local fish market yesterday, intending to grill a fillet of striped 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 to blend the flavors.

Preparing the Swordfish:

Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

1.    Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.

2.   Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18  minutes, turning once.

Serve the Swordfish with the salsa on top.

We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms,  as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.

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