Eating healthy doesn’t mean that you have to compromise on taste. In fact, once you start eating clean, non-processed foods, you’ll begin to realize just how much better food actually tastes! Sharing food with others is as important as enjoying food itself. This is a favorite Clean Eating recipe of mine that is easy to make–provided, of course, that mangoes are in season. Pair this meal with the perfect glass of wine and serve over a bed of sauteed spinach and you’ve got a meal that is sure to please.
Ingredients:
2/3 cup extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons fresh parsley (minced)
1-2 clove garlic (minced)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon salt
4 (6 ounce) Salmon fillets *if you’re looking for a mild white fish, try Ahi
2 large ripe mangos (peeled, pitted and diced)
1 red bell pepper (diced)
2 tablespoons red onion (minced)
2 tablespoons fresh cilantro (chopped)
1 jalapeno pepper (seeded and minced)
4 tablespoons lime juice
2 tablespoons lemon juice (divided)
salt and pepper to taste
Directions:
STEP ONE – Whisk together the extra-virgin olive oil, 1 tablespoon of lemon juice, parsley, garlic, basil, 1 teaspoon of pepper, and 1 teaspoon of salt in a bowl and pour into a resealable plastic bag. Add the Mahi fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for an hour.
STEP TWO – Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
STEP THREE – Preheat an outdoor grill for medium-high heat and lightly oil grate (if you’re unsure about how to grill without drying out your fish, place the fillets on aluminum foil instead).
STEP FOUR – Remove the Mahi from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center and flakes easily with a fork (3 to 4 minutes per side, depending on the thickness of the fillets). Serve the Mahi topped with mango salsa.