I didn’t know what to do for our meal today but as we are going to France over the weekend holiday, I wanted to use some of the vegetables in the refrigerator. I didn’t want to make another Asian plate but the vegetable selection had an inscrutable look which I decided to ignore, to the greatest extent possible. After assembling the vegetables and aromatics, I jettisoned the garlic because I thought it might overwhelm the flavors of the vegetables and fish, but you can add some if you want. New grocery store plate above.
I was really interested in finding out how these normally Oriental vegetables would work out with with just a few Occidental herbs, salt and pepper. But it didn’t stop me from wok-ing them 🙂
So far so very good. Just correctly cooked, fresh vegetables that look Asian.
When considering what to do with the mullet while looking at the veg, I kept thinking teriyaki 🙂 Saved by the perfectly ripe and firm mango in the fridge, I made a salsa and just seasoned the fish with salt and pepper.
I’ll be “cooking in Sens” at least once while we are there.
Red Mullet with Mango Salsa and Vegetables
Salsa
1 ripe mango, diced
1/2 red bell pepper, chopped
1/2 very small purple onion, chopped
1 bird’s tongue chilli, seeded and chopped
2 tbsp cilantro, chopped
Juice of one lime
Mix everything together and refrigerate until ready to use.
Vegetables
1/2 very small purple onion, chopped
1/2 red bell pepper, chopped
2 tbsp olive oil
1/2 lb fresh baby corn, cut into thirds diagonally
1/2 lb baby patty pan squash, sliced
2-3 sprigs fresh thyme
2-3 sprigs fresh oregano
1 1/2 cup snow peas, sliced in half diagonally
Salt and pepper
Fry the onion and pepper in the olive oil until the onion begins to soften, add the corn and squash, then saute until just crisp tender. Add the herbs, snow peas, salt and pepper, then saute for 1-2 minutes. Set aside and keep warm.
Fish
4 red mullet fillets, seasoned with salt and pepper
1 tbsp olive oil
Fry the fish in the olive oil skin side down for 2 minutes, turn and cook for 1 minute. Serve with the salsa and vegetables.
Wine suggestion: Muscadet
The vegetables look gorgeous.
Thank you.
Vibrant colors! Mango salsa is one of my favorite toppings for fish :).
Thank you Tessa.
The squash look great – have fun in France!
Thank you, Dog.
Asian-style food with thyme? I am very impressed, Rosemary!
It was good. Fusion, quoi 😀
Oh yes, mango salsa has to be done soon – looks divine!
Thank you Frugal. So easy, so pretty.
Gorgeous! I wish I had some of this gorgeous produce at my house.
Thank you Anna. I’ve finally found a decent source.
Gorgeous, love the colors in this dish and I LOVE fish! Great post.
Thank you Anne. Jade and I love all fish but my husband is less than enthusiastic 🙂 He’ll eat it.
Ohhh I love mango salsa, goes really well with something savoury
This was a perfect mango, rs.
Nice looking pics. Enjoy your stay in France. I guess we can expect some stories of meals with the Parrets:)
Thanks Roger.
These colors looks so fresh and light, also the meal itself!
Thank you Irena. It was both light and delicious!
looks lovely and very tasty!
Thank you.
I can’t seem to buy mangoes without making salsa, so this one is right up my alley!
The mango that I found was just perfect on it’s own. No fan of mangoes, it made a great salsa.
Reblogged this on Simply Divine.