Mango Pomegranate Salsa!

Drum roll please!

I have THE BEST recipe I’ve made in a long time.

Every week, my special gentleman and I have a standing date night. We cook dinner together, watch a movie – it’s my favorite evening of the week.

And that morning, this recipe came to me. I have been seeing all these beautiful Pomegranates and their ruby red seeds in all the grocery stores recently, and so I really wanted to incorporate them into dinner.

(I actually vlogged my day…I’ll be publishing it tomorrow on my YouTube channel)

Introducing my Mango Pomegranate Salsa! We served it over succulent sea bass, and with mine I served it with massaged kale, and with Steven’s I served it with wild rice!

I cannot even begin to describe how delicious this was. Not only is it a gorgeous dish — espcially on Steven’s black plates, — but it was absolutely bursting with flavor. Sweet and juicy mangos, creamy avocado, bright lime juice. crunchy and sweet pomegranates, all with the flakey, buttery sea bass…it is truly a sight and taste to behold!

And it’s gluten free, paleo and Specific Carb Diet friendly!

Here’s What You Need: (Serves 2 with lots of leftover salsa)

1 lb sea bass, (cut into two filets)
1 tbsp EVOO
Salt and pepper
Juice of 1/2 lemon
Fresh rosemary sprigs

Salsa:
2 mangos, small diced
1/2 english cucumber, seeds removed, small dice
1 red pepper, small dice
1/4 red onion, minced
1 avocado, diced
1 cup pomegranate seeds
Juice of two limes
3 Tbsp EVOO
3 Tbsp fresh cilantro
3 healthy pinches of salt

Optional: extra 1/4 avocado per plate

1 cup wild rice, cooked in broth, per package directions (SCD omit)
OR
1 cup fresh kale, stems removed, massaged with olive oil and salt

Tools:
Large mixing bowl
Good chef’s knife
Baking sheet
Nonstick Tinfoil
Small sauce pan with tight fitting lid (for the rice)

Directions:
You can make this salsa as far in advance as you wish, or simply, while the fish cooks! (I always make it in the morning, so that it sits all day, allowing the flavors marry, and just add the avocado at the end.)

To make the salsa, simply combine all the ingredients in a large bowl, cover and refrigerate until ready to serve.

You can also prepare the rice ahead of time, if using. Or, massage the kale with 2 Tbsp EVOO, and three healthy pinches of salt, until it softens and becomes bright green, about 90 seconds.

Preheat oven to 400. On a tinfoil lined baking sheet, place your two sea bass (or any other white fish) filet. Drizzle with olive oil, sprinkle with salt and pepper, place your rosemary sprig on top and and squeeze the juice of a lemon overtop. Bake for 15 minutes until the internal temperature is 145 degrees.

To plate, top either a bed of rice or kale with mango salsa, the optional avocado slices, fish filet and a heap of the mango salsa.

Oh my word.

I think we need to just start by stating the obvious: this meal is drop dead gorgeous. All the colors against the bright white fish – it is truly something to “ooh and ahh” at.

Next, the textures. WOW. I’ll say it once, and I’ll say it again…sea bass is the absolute best fish in the world. haha It seriously MELTS in your mouth! It’s so buttery and lightly sweet. There is zero “fishiness” to it at all. That, coupled with the juicy salsa! YUM! And the pomegranate seeds really send this over the top! They are crunchy little zingers or sweet juice that really compliment the fresh cilantro and bright lime juice.

And finally, the flavor is just amazing. There’s something about the combinations of the sweet, tangy, salty and buttery that just make this meal, truly the best thing I make.

In fact, whenever I have a “dinner to impress” — aka a dinner party, or a special occasion — THIS is my fail-proof, stand by meal. It always is a home run. And the best part is that the salsa saves for about 5 days! So you can eat it with chips, you can throw it on salads, you can put it on chicken or other protein, you can make tacos, you can put it into sandwiches, Steven even likes to put it in his eggs!

Or if you’re like me, you like to just eat it by the spoonful!

Whatever you do, make this dish! And let me know how it goes! I love seeing photos of your success on Instagram! (Where I share my cooking videos every week!)

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“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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