Several weeks ago I stumbled upon a picture of strawberry mango pico. I think I drooled. I thought about it for days and days and then finally did something about it. We were spending Easter at home, so I decided to go the non-traditional route and make fish for dinner. It was a light, flavorful change to the usual heavy Easter dinner. I topped my fish with a fresh, bright, and healthy strawberry mango pico.
I picked Des’s brain for the pico ingredients. Together we decided that strawberry, mango, cucumber, onion, mint and lime. The flavors were perfect!
The pico is killer with chips – it’s such a refreshing twist on a classic. But it is amazing on fish!
For the fish – I went with cod. Any flakey white fish will work – but cod was what was on sale at my grocery store. I seasoned it up with carribbean inspired flavors and grilled it to create a crush on the outside.
I served it alongside caribbean rice and beans (recipe coming soon) and extra pico and chips.
A perfect, fast, healthy dinner.
- 2 cod filets
- 1/8 tsp tumeric
- 1/8 tsp coriander
- 1/4 tsp cumin
- pinch cayenne pepper
- salt and pepper
- 3 mangos, diced
- 1 pint strawberries, diced
- 1/2 cucumber, diced
- 5 mint leafs, minced
- 1/4 red onion, diced
- juice from 1 lime
- Combine tumeric, coriander, cumin, cayenne, and salt and pepper.
- Season cod liberally with spice mixture.
- Place on oiled grates over medium heat. Cook each side 3 minutes.
- Let rest 5 minutes before serving.
- Toss all ingredients together in a medium bowl.
- Serve over cod.