Mango Salsa on Grilled Swordfish
Mango Salsa made from a quick dice of red onion, green onion and jalapeno peppers all marinated in lemon juice with spices and herbs. The added crunch comes from some red and yellow bell peppers.
Prep Time10 mins
Total Time10 mins
Servings: 6 servings
- 2 mangos
- 1 lemon
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- fresh cracked pepper
- pinch of cumin powder
- 4 green onions
- 1 jalapeno
- 1/2 red onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/4 cup fresh cilantro
In a bowl whisk together the lemon juice, oil, pinch of cumin powder, kosher salt and fresh cracked black pepper.
Add the the cubes of mango and toss to coat and marinate.
Dice the half of a red onion, chop the green onions, cilantro and bell peppers and place in the bowl of mango.
Using latex or rubber gloves slice the stem off the jalapeno pepper and remove the seed and white membrane, discard. Dice the pepper fine and add to the bowl.
Toss to coat and allow to marinate for 30 minutes in the refrigerator.
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 391mg | Potassium: 194mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 65.6mg | Calcium: 19mg | Iron: 0.4mg