Are you sick and tired of your kids bitching about what’s for dinner? Make this. It doesn’t matter if your kids say they don’t like fish. (Tell them it’s chicken. No judgment.) It doesn’t matter if you think they won’t eat mango salsa. (They will. But even if they don’t, screw ’em, more for you.)
Flaky cod (any mild white fish will work though) all wrapped up in a crunchy, golden crust and topped with a bright, sweet, zesty mango salsa?? Ummmmm yeahhhhhhhh. Sign me the hell up.
You know those crumbs or lame-ass tiny chip pieces that fall to the bottom of the tortilla-chip bag? This is how I use those. The fish is super fast and easy – a quick tortilla-chip-crumb dredging and a few minutes of pan-frying and you’re golden (literally). The mango salsa is just a matter of a little chopping, and can be made ahead. In fact, that makes it even better – the flavors have time to bathe in one another’s delicious glory. It’s definitely a notch-taker-upper (yes, it’s a made-up, multi-hyphenate word, deal with it). The fruit keeps it sweet, the lime juice and cilantro keep it bright and the shallot, garlic and seeded jalapeno hit it with some zest without being too spicy for whiny-ass children.
Tip: you can use pretty much any fruit as the base for the salsa, so whatever you’ve got on hand, whatever’s in season, whatever you think might be interesting, use that. I’ve done pineapple, strawberries, blackberries, blueberries…the list goes on and on. It’s a fun recipe to play with, get a little naughty, see what happens.
So there you have it, a few minutes and you’ve got dinner fully covered, and since everyone will have licked their plates clean, it’s lookin’ like you won’t have many dishes to do. More time for eating leftover mango salsa by the spoonful. Well played.
Prep Time | 15 minutes |
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