Let’s just stop pretending, right now, that this salsa is going to go anywhere but on a chip.
Unless it’s just taking a direct ride on a spoon from the bowl to your mouth.
Don’t pretend it’s going to elegantly tumble off of a beautifully baked, spicy fillet of cod with a deliciously golden and crunchy parmesan bread topping.
Because that’s not going to happen.
Chances are, because you almost never cook any kind of fish other than salmon, your cod won’t turn out.
And you’ll just end up drowning it in spicy mango salsa because, really, the salsa is the star of the show.
That’s crazy that it’s going to go down for you like that, because the same exact thing happened to me!
I almost never cook any fish other than salmon too! And my baked fillet didn’t turn out either!
And I just kept thinking, “White fish is so much better when it’s fried. . . .”
That’s what you were thinking too?!
Our brains must be connected across cyber-space or something.
But the mango salsa – that’s tried and true.
No failure there.
Sometimes I convince myself that it’s actually called, “Mango Salad” and it’s meant to stand alone for lunch.
It’s up to you.
Eat it how you like it.
And honestly, if you know how to bake a fillet of cod so it comes out with an awesome crunchy and crusty outside? Lay it on me, because my way sure-as-heck ain’t workin’.
Meanwhile – start shoveling.
2 ripe Mangoes, diced
1 red bell pepper, diced
1/2 medium red onion, small chopped
1 clove garlic, minced or pressed
1 heaping tablespoon chopped, fresh cilantro
Juice of one lime
1-2 tablespoons olive oil (according to your taste)
Cumin, Cayenne pepper, Kosher salt, and fresh ground black pepper to taste
Mix all ingredients in a medium bowl and toss till evenly coated with lime juice, oil, and spices.