This dish came together this winter when salmon, avocadoes and mangos were all on special. For the salmon at least, this is an easy variation of Plantation Fish. Since we were in Colorado at the time and I usually had a fresh batch of flour tortillas, I served the pieces of fish on a tortilla. Very well received at a couple of dinner gatherings.
Both recipes serve 2 - with a very generous amount of "salad," scale accordingly.
2/3 pound salmon filet
Drizzle filet with:
1 T fresh lime juice
Then sprinkle with:
~1 t Salmon Rub (more or less to taste - I sprinkle on until filet is lightly but completely covered)
~1/4 t cumin (sprinkle lightly over the filet)
Let sit for at least an hour.
Meanwhile make the "salad" by mixing:
1 mango, peeled and cut in chunks
1 avocado, peeled and cut in chunks
1T fresh lime juice
Cook fish in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.
Just before fish is ready, mix into the "salad":
~1/3 c cilantro leaves, very coarsley chopped.
Place fish on a warmed tortilla (optional) and top with the "salad".
WHITE FISH VERSION (WORKS WELL WITH SALMON TOO)
2/3 pound cod or haddock filet
Return to refrigerator if not cooking immediately.
Make "salad" as above. Cook fish in 350 degree F oven or grill until the fish is opaque and flakes easily with a fork - time will depend on thickness of filet.
Serve with "salad" and additional cilantro pesto (optional - I usually don't).