Pineapple Salsa

This salsa is wonderful served with fish. It is also good with grilled chicken and roasted duck.

Ingredients:

1 1/2 cups chopped fresh pineapple
1/2 bunch fresh coriander, chopped
1 tablespoon fresh lime juice
1 teaspoon freshly chopped ginger
Ground black pepper, to taste

Method:

1. Stir all the ingredients together, cover and chill until ready to serve.
2. Will keep, covered with plastic wrap, in the refrigerator for 2 days.

Fried Fish with Mango and Ginger Salsa

Fish has an affinity with the sharpness of fresh fruit, which is why it is often served with lemon. In this recipe, mango provides the tangy flavor. Look for a mango that is slightly under-ripe or it will be a little sweet. You can also substitute other fruit in this salsa, such as plums. Serves 2.

Ingredients:

2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
1/2 small mango
1/2 spring onion
1 teaspoon grated fresh ginger
1 dessertspoon chopped fresh coriander
1 dessertspoon lemon juice (optional)

Method:

1. Place the corn flour on a plate and season it with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Toss the fish in the corn flour until coated on both sides.
3. Fry the fish gently in 1 tablespoon of olive oil for approximately 5 minutes on each side until just just cooked. The length of time required will depend on the thickness of the fish.
4. Dice the mango flesh and the spring onion as finely as you can. Mix these with the grated ginger, chopped coriander, lemon juice and 2 tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

Blood Orange and Tomato Salsa

This salsa is delicious served with grilled swordfish, tuna and trevally. Recipe makes about 1 1/2 cups.

Ingredients:

Skinless segments of 3 blood oranges (see note)
2 medium-size tomatoes, seeded and cut in 1/2 inch (1 cm) pieces
2 green onions, finely sliced
1/4 cup freshly squeezed lemon juice
1 fresh red chili (optional) seeded and finely diced

Method:

1. Combine all ingredients in a bowl, mix well and season to taste with freshly ground black pepper.
2. Cover and stand at room temperature for at least 1 hour before serving so that the flavor develops. Can be stored for up to 2 days in the refrigerator, bring back to room temperature before serving.

Note: If blood oranges are not in season, substitute 2 oranges and 1 grapefruit, segmented and cut into bite-size portions.

Fried Fish with Tomato and Pickled Lemon Salsa

Coating the fish in corn flour gives it a lovely golden color but you could use other flours if you cannot tolerate corn. Salsas are very easy to make with any moist fruit and vegetables - try substituting avocado for the tomato or pineapple for the lemon. Recipe serves 2.

Ingredients:

2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
2 large ripe tomatoes
2 dessertspoons finely chopped pickled lemon
1 tablespoon chopped fresh herbs (coriander, parsley)

Method:

1. Place the corn flour on a plate and season with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Dip the fish into the seasoned corn flour until coated on both sides.
3. Fry the fish in 1 tablespoon of olive oil, over a medium heat, for approximately 5 minutes on each side or until just cooked. The length of time required will depend on the thickness of the fish.
4. To make the salsa, skin the tomatoes (place in boiling water for a few seconds to loosen the skins) and dice the flesh as finely as possible. Mix the tomatoes with the pickled lemon, fresh herbs and the two remaining tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

Salsa Verde

Green and piquant, this sauce of fresh herbs is excellent with any fish, hot or cold, and goes well with hard-boiled eggs. Since it is so very good with shrimp (prawns), why not try it in a prawn cocktail?

Ingredients:

3 cloves of garlic, finely chopped
1 cup fresh parsley, finely chopped
1 tablespoon watercress leaves, finely chopped (optional)
1 tablespoon mixed fresh herbs, finely chopped (basil, marjoram, and a little thyme, sage, chervil and dill)
Coarse salt
4 tablespoons olive oil
Juice of 1-2 lemons
1-2 teaspoons sugar
Black pepper

Method:

1. Blend or pound together in a mortar, the garlic, parsley, watercress, fresh mixed herbs and a little coarse salt, until they form a smooth paste.
2. Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar, salt and pepper to taste.

Pineapple and Mango Salsa

This easy tropical fruit salsa is delicious served as a side sauce with chicken or pork. Recipe serves 4.

Ingredients:

1/2 small pineapple, diced finely
1 medium mango, diced finely
Juice of a small lemon or lime
2 teaspoons sweet chili sauce
1 tablespoon finely chopped fresh mint

Method:

1. Place the pineapple and mango pieces in a bowl.
2. Mix the remaining ingredients together, and stir through the salsa to coat the fruit.
3. Cover, and marinate in the refrigerator for 15 minutes before serving.
4. Stir before serving.

Tip: Cut pineapple will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Cucumber and Tomato Salsa

This fresh and spicy cucumber and tomato salsa is delicious served with chicken, poached or grilled fish, or with homemade pita chips. Recipe serves 4.

Ingredients:

1 small cucumber, peeled and finely diced
2 medium tomatoes, finely diced
1 small Spanish (red) onion, finely diced
1 tablespoon finely chopped fresh coriander
1 small red chili (seeds discarded), chopped finely
1/4 cup freshly squeezed lemon juice

Method:

1. In a bowl, combine the cucumber, tomatoes, onion, coriander and chili together.
2. Pour the lemon juice over.
3. Cover, and marinate in the refrigerator for 1/2-1 hour.
4. Stir the salsa before serving.

Variation: Substitute 1/2 small capsicum, diced, for the hot chili; or add 1-2 tablespoons of corn kernels.

Tip: To peel one tomato, remove the core and slash the skin vertically in three or four places. Place the tomato on a microwave-safe roasting rack, and cook on High (100%) for 45 seconds. Allow to stand to cool slightly (1-2 minutes), then peel.