Lionfish With Mango Sweet Pepper Salsa Recipes

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PEPPER MANGO SALSA

Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips -the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. -Wendy Rusch, Cameron, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 12



Pepper Mango Salsa image

Steps:

  • Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

3 tablespoons lime juice
3 tablespoons honey
1 teaspoon olive oil
Dash salt
Dash coarsely ground pepper
3 medium mangoes, peeled and finely chopped
2 cups finely chopped fresh pineapple
1 large sweet red pepper, finely chopped
1 Anaheim or poblano pepper, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
Tortilla chips

FIREHOUSE SALSA

Provided by Food Network

Categories     condiment

Time 15m

Yield about 2 cups

Number Of Ingredients 10



Firehouse Salsa image

Steps:

  • Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
  • Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
  • Pour salsa into a bowl and serve with tortilla chips.

3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved

FISH WITH CHILLI, MANGO & LIME SALSA

Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11



Fish with chilli, mango & lime salsa image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
  • Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
  • For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

4 whole sea bream or mackerel , descaled and cleaned (ask your fishmonger to do this)
2 tbsp Cajun seasoning (we used Schwartz)
zest and juice 1 lime
1 tbsp oil
1 ripe mango , peeled, stoned and diced
1 red chilli , deseeded and finely chopped
1 ripe avocado , peeled, stoned and diced
2 spring onions , sliced
small bunch coriander , chopped
200g green bean
rice , to serve

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