Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do, I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen.
This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost.
4 halibut fillets, about 6 ounces each
1 mango, peeled and chopped
1 cup cherry tomatoes, chopped
1 small jalapeño, seeded and diced
½ teaspoon lemon zest
Juice from half a lemon
2 tablespoons chopped cilantro
1 teaspoon coriander
1½ teaspoon salt, plus more to taste
1½ teaspoon pepper, plus more to taste
Vegetable oil, for brushing
In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared.
Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque.
Top fillets with salsa and serve any remaining salsa on the side.