Reviewed: May 12, 2013

I made this for dinner on Mother's Day, and my entire family loved it! I used fresh pineapple and mango, and used a little box of pineapple/mango juice. I followed the recipe exactly, except that I added that mango and used only 3/4 of a jalapeno. (I don't like spicy food very much and was nervous it would be too spicy. I left some jalapeno on the side for my dad to add extra spice to his.) I baked it for 30 minutes uncovered, and then left it in the oven for a few extra minutes with the oven turned off. I served it with farro and baked broccoli. Yummy!

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Reviewer:

Tashi123

Reviewed: May 2, 2013

Very good. I followed the recipe exactly and it was delicious. Really hard to screw up.

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Reviewer:

emily

Reviewed: Jan. 27, 2013

actually 5+ ... I made this for dinner Thursday night and it was sooooo good. I ended up having unexpected company and they loved it too. I mixed the salsa together let sit for a while, and at the end ended up throwing in an avacado and some cilrento. Have added to my favorites and will make again.

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Reviewer:

Carousel-Lady

Cooking Level: Intermediate

Home Town: Henderson, North Carolina, USA

Living In: Waldorf, Maryland, USA

Reviewed: Jan. 25, 2013

Our whole family loved this recipe! It is very hot with the jalapenos but we thought it was fantastic and the pineapple gave it just a little sweet with the spicy. I really wanted to try some mango with it too but kept forgetting to buy it. Already made twice and will be using this recipe often.

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Reviewer:

Laurie W

Cooking Level: Beginning

Home Town: Burt, Michigan, USA

Reviewed: Jan. 8, 2013

I used a 1/2 cup pineapple and a 1/2 cup mango. It really helped mellow out the jalepino, making the salsa "kid" friendly.

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Reviewer:

lqdcrystal

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Nov. 30, 2012

The fish was very tender and good this way. There was way too much salsa and the fish would have been fine on its own. We did eat the salsa with eggs the following day.

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Reviewer:

berkyvdr

Reviewed: Aug. 25, 2012

Loved this with minimal changes! 1) I decreased garlic cloves to one 2) didnt use jalapeno so that my 4 year old could enjoy 3) added a diced mango.

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Reviewer:

Zepri

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: May 22, 2012

I wanted this recipe to be good, but the Fruit Salsa has WAY too much onion and garlic for me and my family. I will probably make again and tweek the salsa recipe by using milder green onions, cutting way back on garlic and maybe adding some lime juice to perk up the flavors a bit.

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Reviewer:

Whatchagotcookin'

Cooking Level: Expert

Home Town: Quincy, Massachusetts, USA

Living In: Gilbert, Arizona, USA

Reviewed: May 16, 2012

Great cooked with half the fruit salsa in the dish with the salmon.

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Reviewer:

Judy

Reviewed: Mar. 11, 2012

Made this for supper last night, and it got rave reviews. The salsa adds a nice pop of flavor. Very light and flavorful and is a definite keeper. And to add to the easiness, I used canned pineapple instead of fresh and was able to use the juice from the can.

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