This versatile recipe comes from Ina Garten, the Barefoot Contessa herself. Brennan requested tilapia for dinner this week, and I thought this make-ahead salsa would be an easy topping. We all liked it and I'll certainly make it again for other dishes.
I modified the dish somewhat and will share my changes with you.
I started by sauteing onion and minced ginger in olive oil until the onion was translucent - about 10 minutes. Then I added garlic and cooked it for 1 minute. At that point I added in diced mango, orange juice, light brown sugar, salt, pepper, and diced jalapeño and cooked it again for 10 minutes.
Ina suggests 2 onions diced, but that seemed like a ton of onion for this non-onion loving set of parents. So I used 1/2 a yellow onion and the balance seemed right. I can't imagine quadrupling the amount.
I used 1 tsp of diced jalapeño, but you could certainly use more!
Then you transfer the dish to a serving bowl and top with mint. Ina suggests 2 tsp of fresh mint, but I chopped up quite a bit more.
You can then serve it warm, let it come to room temperature, or do like I did and cover it in plastic wrap and pop it in the fridge for later.
It was great on hot out of the oven tilapia!
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