Fish with Pineapple Mango Salsa

“Over there is the place to get fish around here,” my friend told me, pointing down a dirt drive along the river’s edge. We’d been walking one of the many Costa Rican river roads one afternoon when she pointed to a house, set back among the palms and lush green jungle which parallels the local river. I actually set the thought of it aside in my mind as I was filled with the Beauty of the walk we’d journeyed, with its small waterfalls cascading along the jungle walls, making their way to join the river below. My mind swam with images of the butterflies dancing along the path with us, and of the gentle lulling sounds of water swirling and birds chirping. The thought of buying fish at the house didn’t occur again until about a month later.

I’d certainly seen the fishermen at the beach pulling fish out of the water’s edge, but didn’t realize it could end up being sold from an out of town casa, nor did I know just how incredibly yummy it would be or I’d have gotten myself to do it sooner. ¿Qual casa vende pescados? I asked a couple of locals as I made my way down the river road on my quest for fresh fish. They pointed it out, and off I set towards it, soon arriving at a house with a large family sitting on the porch together, playing, laughing, and seemingly happy to stop to sell me fish. I bought a kilo (2.2 pounds) which was one of the smaller bags she had of well cleaned and filleted white fish for a mere $6.00. I know. I told you I’d have gone sooner if I’d known better! Adding freshly made pineapple mango salsa is an extra yummy bonus, which you are sure to Love, so I decided to share the scrumptious recipe I made with you, Dear Reader! It is delicious, nutritious, easy to make and perfect for Summertime. It can be blended with many types of fish, from mahi mahi, halibut, to salmon or any white fish. Bake, grill, fry your fish and add tropical salsa goodness! EnJOY!

Pineapple Mango Salsa
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1/2 pineapple, peeled, cored and cubed
1 mango, peeled, pitted and chopped
1/2 red bell pepper, cored, seeded and chopped
1/2 red onion, chopped
3-4 Tablespoons chopped fresh cilantro
1/2-1 lemon, juiced
1/2-1 lime, juiced
1/2-1 jalapeño, to taste, chopped (or red pepper flakes)
1 Tablespoon ginger, peeled and chopped (optional)
salt and pepper to taste

In a small bowl mix together the pineapple, mango, bell pepper, onion, cilantro, lemon and lime juice, and jalapeño. Add the ginger, if desired. Season to taste with sea salt and freshly ground black pepper. Refrigerate covered. This salsa can be made up to two days in advance.

Love and Blessings,
Antonia