Thursday, June 8, 2023

Fish with Mango-Avocado

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.

Back East, I did a similar thing (without tortillas) with fresh cod/haddock. Instead of the Salmon Rub I used Cilantro Pesto and it was equally tasty. 

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".


2/3 pound cod or haddock filet

Coat with:

1 oz.  Coriander Sauce (Cilantro Pesto)

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).

Avocado TIp - Keep It Greener!

 About a year ago I read somewhere that cutting an avocado with a ceramic knife rather than a stainless steel one would minimize the browing effect. If I remembered the exact source, I would give due credit,  but there is currently lots of support for this on the internet. After many avocadoes, I've decided that unlike the tightly wrap, rub with lemon juice, keep the pit in theories - this really works!                                

Freshly cut avocado.

Same avocado 28 hours later after being lightly covered and stored in a closed container.  I know,  I should have done a control comparison using a stainless steel knife, but knowing how well the ceramic knife works, I didn't want to trash an avocado.

Avocado cut for lunch then stored wrapped as shown above. Opened the following morning (19 hours later) and cut for avocodo toast.