![]() ![]() Set aside in the fridge until ready to serve. Prepare the Mango Salsaģ Prepare your mango salsa by mixing the mango, red pepper, red onion, cilantro or parsley and lime juice until evenly combined. Place in the fridge to marinate for 15 minutes. Use your hands or a spoon to evenly spread the seasoning over the fish. If using frozen fish ensure the fish is fully thawed and press out any excess water with a paper towel.Ģ Mix the spices and oil together and pour over the fish. The lime juice will soften the cabbage and by mixing by hand it will break down the cabbage a bit and soften it up.įull Printable Recipe at Bottom of Page Prepare the Fishġ Pat fish dry with a paper towel to remove any excess moisture. Squeeze fresh lime juice over the slaw and use your hands to massage it all together. The slaw is as simple as shredding your cabbage (or using store bought mix), adding in some diced green onion and cilantro (or parsley). However, you can use 100% purple or green cabbage or a store bought coleslaw mix. I love a mix of purple and green cabbage to create a colorful slaw.Lime juice is used to soften the red onions and peppers and makes the flavor of the onion milder as it gets slightly pickled. Red onion and cilantro (or parsley) is finely diced and mixed into the salsa. Fresh sweet mangos pair perfectly with crunchy and sweet red peppers.The perfect tangy topping for your tacos! The lime crema is as simple as mixing sour cream, lime zest and lime juice.The fish stays incredibly moist during cooking and gets a nice crispy crust from the spice blend! ![]() The fish is seasoned with a blackening spice blend of chili powder, paprika, cumin, cayenne pepper, garlic powder, salt and pepper. ![]() I like using basa which is a thicker fish, but sole, code, haddock or halibut work great also.
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