intuitive cooking, sensible eating.

Tropical Fish (ie. not turkey)

So I think I fell in love with turkey, finally.  Gotta say I was ready for there to be no more turkey.  Leftovers, it was fun.  Anyway, I was feeling like having fish.  Over the summer in Chicago I used to make mango salsa all the time.  I had a mango sitting around, and I thought maybe I would make a mango salsa but with basil instead of cilantro.  You can use it as a topping for any white meat/fish, or just eat it with chips.  I had some the next day with yogurt.

Mango Salsa

2 big ripe mangoes, finely chopped

1/2 white onion

4-however much you want cloves of garlic, minced

1-2 tbsp white balsamic vinegar

2 tbsp orange juice

juice from 2 lemons

salt and pepper (I used pink himalayan salt)

a lot of basil chiffonade

Just combine all that in a bowl and let it sit for a while.

For the fish, I just did a 20 minute marinade.  I brushed it (codfish), with oil, juice from a lemon, orange juice, salt and pepper.  Then I topped it with panko and sesame seeds before baking at 425 for about 10 minutes.  Serve with the salsa!

 

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