Grilled Mahi-mahi with Spicy Ginger Mango Salsa

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Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Yields: 4 servings

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and diced small
¼ cup small diced red onion
1½ teaspoons fresh ginger juice*
1 tablespoon freshly squeezed lime juice
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
* For ginger juice: finely chop or peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Stir to combine all ingredients in a small bowl.

Mahi-mahi:
2 pounds fresh Mahi-mahi
1 tablespoon extra-virgin olive oil, plus more for oiling the grill
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Preheat the grill to medium-high.  Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Pat the Mahi-mahi dry and then rub both sides with the olive oil and lightly season with thyme, salt and pepper.

Place fish on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. (You can double check simply by cutting into one.) Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa.

Note: as with all seafood, check with Seafood Watch to ensure you are purchasing sustainable seafood.

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Spicy Mango Ginger Popsicle

As I write this blog post (another in the series of “Drought Friendly Recipes“), a light rain is falling in Los Angeles – music to everyone’s ears.

Some good news on the drought front – Starbucks has said that it is phasing out its use of California water for its Ethos brand bottled water. Ethos brand water gives a percentage of it’s sales to ” help support water, sanitation and hygiene education programs in water-stressed countries” so it makes sense that pulling water from drought stricken California makes no sense at all.

Meanwhile, Nestle is still sucking up California water at the rate of some 240 million gallons a year. Aquafina and Dasani are also using California water for their bottled water, among others.

In an effort to conserve California water, let’s fill our own water bottles before we head out of the house and avoid buying bottled water as much as we can since it’s most likely coming from California.

And now for something sweet, refreshing and delicious – perfect for your upcoming summer potluck and barbecue parties.

spicy mango popsicle

Spicy Mango Ginger Popsicle

Yields: 6 popsicles

 

3 tablespoons freshly squeezed lime juice

3 tablespoons granulated sugar

1 tablespoon + 1 teaspoon fresh ginger juice

1/16 teaspoon ground cayenne pepper

1½ cups sweetened mango puree or pulp

 

Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.

Rice Noodle Salad with Fresh Mango and Snap Peas

When mangos start selling for a dollar (or less) each, Super Sous and I stock up. We consume those beautiful golden and crimson fruits raw (usually standing over the kitchen sink), in sorbets (sometimes a small dollop in a glass of prosecco!), diced and added to yogurt, in fresh fruit salads, etc. With an excess of mangos in the house, I decided to put it to use in savory dishes. And so this recipe was born. The sweet of the mango and spice from the jalapeno is a fun juxtaposition as you crunch on snap peas and slurp the noodles. It’s quick to prepare and it’s the kind of noodle dish that, once eaten, becomes a regular weekly craving. (I know this to be true firsthand because ever since I created this recipe, I have had to make this for Super Sous on the regular!)

Rice Noodle Salad with Fresh Mango and Snap Peas

 

Rice Noodle Salad with Fresh Mango and Snap Peas

Yield: 3 to 4 servings

 

Vinaigrette:
1 tablespoon freshly grated ginger

1 1/2  tablespoons honey

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

11/2 teaspoons lime juice

1 teaspoon sesame oil

2 tablespoons extra-virgin olive oil

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake to combine. Or, whisk to combine the ingredients in a small bowl.

Salad:
1/3 package rice noodles, aka stir fry noodles

1 ripe mango, peeled, seeded, and diced small

1/4 cup hand torn mint leaves

1/4 cup roughly chopped fresh cilantro leaves

1/4 cup scallions, sliced thinly

1 cup sugar snap peas, strings removed, cut thinly on a bias

½ hothouse cucumber peeled, sliced in half lengthwise, seeded & sliced thinly on a bias

1 small red bell pepper, seeded and diced small

¼ small jalapeno, seeded, veined and sliced thinly

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon toasted sesame seeds, for garnish
 

In a medium saucepot, bring 6 cups of water to a boil. Remove from heat and add noodles. Stir occasionally and let sit in water for 8 to 10 minutes until the noodles are al dente. Drain and rinse the noodles thoroughly in cold water.  (As noodle cooking instructions can vary, please read and make any adjustments to cooking method according to box instructions.)

In a medium bowl, add vinaigrette to the noodles and add the rest of the salad ingredients. Mix to combine. Season to taste with salt and pepper, if needed. Divide onto plates and sprinkle toasted sesame seeds overtop each serving.