I had the ultimate pleasure of enjoying this seafood delight with Bernard’s Gourmet Mango Pineapple y Habanero roasted salsa! I connected with the Bernard’s on Instagram, and they were so kind to mail me two of their most popular award-winning salsas. They are a family-owned company out of McKinney, Texas, and are now sold in H-E-B! I absolutely love Texas-made products and supporting Texas businesses and families. After receiving my package, I couldn’t wait to try them so I could conjure up some creative recipes. The Mango Pineapple y Habanero roasted salsa is to DIE for. It is packed with flavor, a little heat, and tastes clean and fresh. That is what I love most about their brand, it is truly a clean label, no added sugar and all natural; it is almost like a neighbor handed me a homemade jar of salsa they made that afternoon. I am so happy I connected with this family, because I will continue to buy their products and try the variety of delicious salsas! When I tasted this, I immediately thought it would pair perfectly with seafood. Let me say, the sweet flavor profile of Mahi Mahi, with the sweet spiciness of the salsa and pico, took you to a different place for just a moment, as if I were dining at a beachside cafe enjoying fresh gulf-caught fish. Definitely recommend their salsas, I will add links to their website below. Happy Cinco De Mayo!
History of Cinco De Mayo
Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Tuesday, May 5 in 2020, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Keep reading on History website!
Ingredients
- 2, 6-8 oz skinless Mahi Mahi fillets
- 1/4 cup Bernard’s Mango Pineapple y Habenero Salsa
- 1 tsp kosher salt
- 1 tsp olive oil
- 2 tbsp Bernard’s Mago Pineapple y Habanero Salsa for topping once cooked
For the Mango Pico De Gallo
- 1/2 red bell pepper, seeded and chopped
- 1/2 jalapeño, seeded and cored
- 1 mango, peeled and diced
- 1/4 medium red onion, chopped
- 1/4 cup roughly chopped cilantro
- 3 tbsp fresh squeezed lime juice
- 1/2 teaspoon kosher salt
Instructions
- First, in a shallow container, place both mahi mahi fillets with the 1/4 cup Mango Pineapple Habanero salsa to marinade for 1 hour in the refrigerator.
- Begin preparing the mango pico de Gallo.
- Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper. Place in a large bowl. Repeat with the jalapeño.
- Peel the mango, then slice fruit from the pit. Finely dice the fruit and add to the bowl. Finely dice the onion and add to the bowl with the cilantro, lime juice, and salt.
- With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice. Place in refrigerator covered to keep cool.
- Heat the olive oil in a large skillet over medium heat. Season the fish with salt, to taste. Cook the fish for 3 minutes, then turn and cook until just opaque, about 3 to 4 minutes more.
- Remove fillets from heat onto plate. Top with approximately 1 tbsp of Bernard’s salsa per fillet, and then the mango pico de gallo.
- Serve immediately! Enjoy with Calabaza Squash Sauté
The Texas Table 