You might not think fruit would go well with fish, but I can vouch for you that it does.
Try this slightly sweet, slightly tangy version of salsa with a good Pacific Ocean fish seared medium on the grill and you’ll be a hero to your tablemates. Plus, you’ll be using Colorado-grown, farmers market fresh produce, so you’ll be helping the economy as well.
Peach-Melon-Tomato Salsa
Ingredients:
1 ripe medium tomato, diced small
1 large peach, diced small
1 cup ripe cantaloupe, diced small
½ cup red onion, diced small
1-2 tablespoons olive oil
3 tablespoons fresh lime juice
2-3 tablespoons basil, chopped
1 tablespoon fresh chile, minced or cayenne flakes to taste
Salt and pepper to taste
Method:
Mix all ingredients together and let sit for about five minutes before serving. You can chill for an hour or two, but bring back to room temperature before serving.
Recipe adapted from Mark Bittman’s How to Cook Everything.
