I love trying new foods. And thankfully, Stephen is very willing to try anything. He loves any kind of vegetable and his list of “no thanks” has about 5 things on it. I consider myself a lucky woman considering how much I like to cook.
This dish, however, I didn’t even try to encourage him to eat it. Why? He’s an elitist when it comes to fish. He’s a fisherman born and bred. His father and brother raised him in the bottom of a flatboat with a small fishing rod and stories that never stopped. I was blessed to tag along on several trips to the Sunlight pond and will always cherish those memories. Now that Stephen has his own boat and more bait than a Woods and Water, he looks forward to fishing like I look forward to naps. . . which is usually what I do if I’m riding along in the boat.
Fish elitists around here take their fish only one way. Fried. And the various ranges of breading and seasoning and finding that perfect combination of crispy outside, juicy tender inside is an art form. They will endure the grilled, baked, or even no-oil fried. But they will be thinking of the last good fried fish they had. So, when I was whipping up an outstanding mango-berry salsa to put on my fish, I told him that he couldn’t have any. It was all for me. He was relieved. Which meant more fruit for me.
For this recipe, prepare the fish any way you like it. Then, top with the mango berry salsa. Or if you’re of the same mind as Stephen, just skip that last step and pile on the fries.
Mango Berry Salsa (adapted from Green Lite Bites)
- 1 ripe mango cut into small cubes
- 3 medium to large strawberries sliced
- 2 thin slices of red onion diced
- 5 fresh mint leaves chopped
- 3 fresh basil leaves chopped
- Juice of one lime, or 2 Tablespoons.
1. Mix everything together. Let it hang out in the fridge until ready.