| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7g | 1g | 18g |
| sugars | fibre | protein | salt |
| 12g | 3g | 30g | 0.65g |
Why I Love Mexican Fish with Papaya Salsa Verde
As I sit down to pen my thoughts about the Mexican recipe affectionately called Fish with Papaya Salsa Verde, I can’t help but feel a surge of warmth for this vibrant and invigorating dish. Its perfect balance of sweet and earthy flavours is full of delightful contrast that reflects my California roots, while embracing an adventurous fusion individual to Mexican cuisine.
The Inspiration
This recipe was partially drawn from the culinary artistry of world-renowned Mexican chef Rick Bayless. His ingenious concoctions have long inspired my kitchen explorations – however, this recipe has purely been the product of my passion for wholesome, fresh and diversified ingredients that fly the flag of true gourmet cuisine.
Savoring the Flavors
Each component of Fish with Papaya Salsa Verde mingles harmoniously; the delicate palatable notes of white fish fillets, the juicy pop of ripe papayas, the tangy tomatillos, the heat of a serrano chile, and the unmistakable punch of fresh cilantro. To top it off- an inviting drizzle of honey adds a subtle sweetness that ties the whole dish together.
It embodies the healthful simplicity that California’s West Coast cuisine is known for, yet it doesn’t shy away from packing a classic American comfort vibe. It’s like laying on a warm beach while savoring your favorite comforting snack – a perfect blend of serenity and indulgence.
The Perfect Pairings
While Fish with Papaya Salsa Verde is a delight to devour on its own, it offers a beautiful gastronomic romance with a glass of bright, citrusy white wine. Moreover, it finds good company in a simple side of quinoa or grilled veggies, adding an extra dimension to its mouth-watering character. If you like dishes that offer you a burst of freshness and flavor in each bite, you might also love a good Cerviche or Pico de Gallo.
In the end, Fish with Papaya Salsa Verde mirrors my culinary philosophy – to celebrate healthful, flavorful ingredients in a way that’s approachable and mouth-wateringly delicious. Be it a family get-together or a lonesome gourmet indulgence, this recipe has something to offer to everyone.
What You’ll Need
- 6 fillets of white fish (around 6 ounces each)
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 2 ripe papayas, seeds removed and diced
- 1 cup chopped tomatillos
- 1/2 cup diced red onions
- 1 serrano chile, minced
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon honey
Method
Step One
Season the fish fillets with salt and black pepper. Ensure that each fillet is evenly coated on both sides.
Step Two
Heat the olive oil in a skillet over medium heat. Once the oil is simmering, add the fish fillets to the pan. Cook the fish on each side for about 3-4 minutes or until it flakes easily with a fork. Remove the fillets from the pan and set them aside to rest.
Step Three
While the fish is cooking, prepare the papaya salsa verde. In a bowl, combine the diced papayas, chopped tomatillos, diced red onions, minced serrano chile, and chopped fresh cilantro. Add the juice from the lime and the honey, then mix well.
Step Four
Once the salsa is well mixed, give it a taste and add more salt or lime juice as needed. Let it stand for a couple of minutes to allow the flavors to meld together.
Step Five
Spoon the papaya salsa verde over the cooked fish fillets. Ensure each fillet is generously covered with the salsa. Serve immediately while the fish is still warm and enjoy your fish with papaya salsa verde!
