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Avocado, Tomato and Mango Salsa

Reviewed: Jul. 31, 2008
I made this to accompany salmon and it was awesome! Everyone just loved it. It was perfect with the salmon. I made a few modifications: omitted the salt and oil, and added lemon juice and white balsamic vinegar. I also used a poblano pepper because of the recent jalapeno recall. That also worked out well because poblano’s are milder and I was making it for a lot of people and didn’t want too much heat. It is very easy to make: just peel the mangoes with a potato peeler, and cut the (unpeeled) avocado lengthwise into segments, remove the pit, and cut into cubes. I also think next time I will add the avocado right before serving as it tends to turn to mush. I will definitely make it again. Thank you!
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Baked Orange Roughy Italian-Style

Reviewed: May 11, 2004
I have made this recipe many times with great results. I keep frozen orange roughy from wholesale club on hand because everyone, esp. my 9 yr old, loves it. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer). I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. Very moist & tasty! Have also used tilapia, but prefer orange roughy.
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Black Bean Salsa

Reviewed: Feb. 21, 2003
I have made a variation of this recipe and everyone loves it! I do not use the canned tomatoes, but instead use 3 tomatoes. I also omit the green pepper, but substitute jalapeno peppers (usually 2 or 3 depending on size, no seeds). I also add 4 capfuls of white balsamic vinegar and the juice of 1/2 lime and 1/2 lemon. I really recommend the fresh cilantro (1/2 cup), it adds so much!
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145 users found this review helpful

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