I won’t lie, I had a really hard time settling on a recipe to host for The Food Matters Project. This was one of the first recipes I flagged as had-to-make though. Such a perfect warm weather meal.
Another crowd pleaser, the boyfriend and I enjoyed this for lunch on Sunday. We probably put our bodies into a little bit of shock (the good kind) with this one. Eating something so fresh and healthy was much needed after spending Saturday afternoon and evening at a wedding that involved freshly-pulled pulled pork sandwiches, cheese puffs, s’mores and Sam Adams Summer Ale on tap. (In other words we over-indulged a little.)
Strawberries, mango, jalapeno, orange mint and basil went into my fruit salad and I chose to serve it atop some salmon. Make sure you check out the Food Matters Project website to see how all of the other FMP bloggers chose to take this recipe. There’s so much potential with this recipe, I’m sure I’ll be using everyone’s ideas to make many similar meals throughout Summer.
I whipped up some fresh guacamole to enjoy on the side and I toyed with the idea of making some strawberry-mango margaritas to sip on. The margaritas didn’t happen this time, but I will have to do something with the leftover fruit salad ;-).
Mexican-Style Fruit Salad with Grilled or Broiled Fish (from The Food Matters Cookbook by Mark Bittman)
Another recipe that doubles as a general guideline, since you can change the choice of fruit and fish at will. Some suggestions: peaches, plums, pineapple, mango, papaya, grapes, strawberries, or a combination of citrus. For the fish, first check out the sidebar on page 441. You can use thin or thick fish fillets (though thin fillets are too delicate to grill), steaks, or even shrimp, scallops or squid.1 1/2 pounds assorted fruit, peeled and pitted as necessary, and chopped 1 or 2 small hot chiles (like jalapeno or serrano), minced 1/2 cup chopped fresh cilantro, mint, or basil, or a combination Salt and black pepper 2 tablespoons olive oil, plus more for drizzling 12 ounces fish fillets or steaks (see page 22), cut into 4 equal pieces Lemon or lime wedges, for serving
1.) Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. Toss the chopped fruit with the chile, herb, and a little salt and pepper; refrigerate if you want the fruit salad cold.
2.) Use 2 tablespoons oil to brush the broiler pan or grill grates and the fish. Sprinkle the fish with salt and pepper and grill or broil, turning once if the pieces are thick and not at all if they are thin, until just done. Thin fish fillets will take less than 5 minutes, while thick fillets or steaks will take 8 to 10 minutes. When you can pass a thin-bladed knife through the fish with little resistance, it’s done. (If you want the fish less well done, adjust accordingly.)
3.) Put the fruit on a serving platter or individual plates, top with the fish and a drizzle of oil, and serve with the lemon or lime wedges.