Oh Num! The mango was nowhere close to being ripe, so I unhappily substituted frozen. That sacrifices texture, but I figured it was the lesser of two evils. Added a second jalapeno since these were very mild, otherwise kept to the recipe. Made the salsa early in the day to give it time to think about itself. Cooked the fish on a cast-iron grill pan. Served with a black rice pilaf and green bean/wax bean medley. That marinade and salsa are both excellent and I'll be using them individually in other things, but together work very well. Did I say "Num" yet? Oh Num!
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